Italian cuisine · Dough, Pasta & Rice

Focaccia

Ligurian olive oil bread with rosemary and sea salt.

Ingredients · for 6 servings

• 500 g flour
• Yeast
• 80 ml olive oil
• Rosemary, sea salt
• Cherry tomatoes (optional)

Instructions

1. Knead a soft yeast dough, let it rise for a long time.
2. Stretch onto an oiled sheet, press in dimples.
3. Brush with an oil-water-salt brine, top as desired.
4. Bake at 220 °C for 20 min. until golden.