Focaccia
25 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Grease 2 round molds with oil.
Carefully dissolve the yeast in 60 ml of lukewarm water, then mix it with 280 ml of lukewarm water. Stir in the extra virgin olive oil.
Pour the flour with salt into the bowl of a stand mixer and make a well in the center. Pour the yeast mixture into the well and mix with a dough hook at medium speed for 9 minutes until the dough is smooth and elastic. Add the chopped rosemary and mix for another 1 minute.
Chef's tip
For baking, you will need 2 round molds Ø 25 cm. Sometimes it is necessary to let the dough rise for a longer time than stated in the recipe. It depends on the freshness of the yeast, the quality of the flour, and the temperature and humidity of the air. It is always better to wait a little longer for the dough to rise. Otherwise, the resulting dough would be dense and too heavy after baking.