TODAY WE’RE FEELING ITALIAN INSPIRED.
THIS RECIPES USES A LOT OF OUR PRAISED ROSEMARY INFUSED OLIVE OIL, DEVELOPING A VERY PUNGENT FRAGRANCE AND FLAVOR. WE’RE SURE YOU’LL LOVE IT AS MUCH AS WE DO.
First things, first: for this recipe, you’ll need about 500g of flour. But we’ll divide it in two kinds for crispier finish.
- 400g all-purpose flour (leave a few grams aside only for dusting and sprinkle)
- 100g fine semolina flour or corn flour
- 1 sachet dried yeast or half a cube of active yeast
- 1 tablespoon of salt
- ½ tablespoon of sugar
- 300 ml lukewarm water (please be advised the water can’t be too hot or the yeast won’t work and the focaccia won’t rise)
- Olivus Floris Rosemary Infused Olive Oil
Mix all your dry ingredients: the flours, yeast, salt and sugar. Add the water, bit by bit, and stir homogeneously.
Work your mixture with your hands. Knead the dough until smooth and more elastic.
Oil your bowl with Olivus Floris Rosemary Infused Olive Oil. Roll your dough around to moisten it. Cover with plastic wrap in a warm and dark spot to allow It to rise. It need to be double its size, which takes approximately one or two hours.
Your dough must be fluffy now. Oil a rectangular oven tray and deflate your round dough ball, pressing it and creating tiny dimples with your fingers. Drizzle Olivus Floris Rosemary Infused Olive Oil over the top. Sprinkle some salt, too.
You can cover it with a kitchen towel and let it rest for about half an hour to rise, but to develop a thinner but crispier focaccia, don’t leave the dough to rise as much after you drizzle Olivus Floris Rosemary Infused Olive Oil on top. Bake at 210º C for about 20 minutes.
That’s it! You can join in all the flavors you want, but we suggest a magnificent duo of prosciutto and sun-dried tomatoes, black olives, a lot of cheese and maybe some capers or spinach for pungent flavor and texture.