Rosemary and Seasalt Focaccia

IMG_20160629_193818_lznI have a new love. A summer-love so to say. It has occupied all of my heart and my thoughts and our relationship is getting better with every time we meet. And yes, it went fast, I mean I’ve only been home for a week. Congrats foccacia, you have conquered my heart and our family’s dining table and we will be truly faithful to you (until a new fave comes along, let’s be honest right from the start, ok?).

I just love this Focaccia. The crispy outside with the taste of olive oil and rosemary, the slight crunch of seasalt. The chewy interior that is as light and fluffy as you could dream of. The 15-minutes only kneading effort and then watching it rise (that does take some time though).IMG_20160629_193847_lzn

Let’s talk about patience for a minute. In relationships, you need to be patient with each other to allow the other to develop to it’s best, right? Same with this Foccacia. Yes, you could skip the second 40 minutes rise time and bake it directly. But then you would miss out on the ultimate experience, the highpoint of Foccacia so to say. And hey, you can just make it in advance and then sit next to it and watch it rise (or read a good book or something). It’s summer, so time to slow down a little bit and enjoy the little things in life, or life in general.IMG_20160629_194402_lzn

I hope you fall in love with this as much as I did!
With love from the student kitchen,
Johanna

Rosemary and Seasalt Focaccia

  • Servings: 4 as a side dish
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This is what you need
180 ml (3/4 cup) lukewarm water
1.5 teaspoons active dry yeast
1/2 tablespoon sugar
1 teaspoon salt
260 g flour (2 + 1/3 cups)
3 tablespoons good-quality olive oil
1 stick rosemary
1 tablespoon coarse sea salt (fleur de sel)
extra flour to coat your kneading surface (table etc.)

And this is how we do it
1. Stir water, yeast and sugar together and let proof for 5 minutes.
2. Mix water-mixture, flour and 1 tablespoon salt together and stir with a spoon until roughly incorporated. Flour the table and knead the dough with your hands on it for about 10 minutes. If the dough is tooo sticky you can add a little more flour just until it becomes manageable
3. Transfer the dough to a bowl that has a floured bottom. Cover with a clean cloth and let it rise at room temperature for 40 minutes.
4. After 40 minutes, punch down the dough and roll it into a tight ball, kneading a little bit more.
5. Let rise for 15 minutes.
6. After these 15 minutes line a baking sheet with parchment paper. Flatten out the dough with your hands into a rectangle. The dough should be 1 cm thick. Let rise for another 40 minutes.
7. During that time, strip the leaves of rosemary off the branch and cut them into small pieces.
8. After the 40 minutes are over, make holes into the dough with your index finger and poke into the in-between space with a fork as visible in the pictures below.
Preheat the oven to 175°C/350°F
9. Brush the olive oil on top of the dough, ensuring that there is some oil in every hole. (Using a brush works best). Sprinkle with rosemary and seasalt. Optional: sprinkle some more fine salt on top.
10. Bake for 30 minutes until the Foccacia is golden brown.

Pairs great with a fresh salad!

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

 

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