Focaccia – The fine bread made of wheat flour, is considered the predecessor of the pizza or its previous form. The bread is prepared very quickly and is so tasty that you can eat it without anything else, like a cake.
The basis of the classic focaccia is flour, olive oil, salt and water Of course, the imagination of cooks can not be maintained, therefore, over time, they began to cook fine bread with various additives: dried tomatoes, olives, garlic, capers … We suggest cooking a traditional version with rosemary and sea salt: an inimitable aroma is guaranteed!
1. Mix the sifted flour with dry yeast and salt, pour the olive oil, then the warm water. Knead a uniform elastic mass, when you press it with your finger, you should jump.
2. Roll the dough into a layer of medium thickness.
Lubricate the surface with olive oil, cover it with a film so it will not crack and let it heat for 30 minutes.
3. When the dough rises, make the notches with your finger and stick sprigs of rosemary on them. Sprinkle coarse sea salt over the surface of the focaccia. Bake at 200 degrees for 25 minutes.
When the bread is ready, lubricate its surface again with olive oil.
Do you know what is the greatest charm of focacci? This is what is accepted to eat hot.
Granted, in comparison with freshly baked homemade bread you can only grill the beef steak # 8230 Yummy.