🍽️ Crispy Focaccia with Rosemary and Garlic

Name: Crispy Focaccia with Rosemary and Garlic
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Flour; 0.5 tsp Salt; 0.5 Cube Yeast (21 g); 50 ml Olive oil; 2 Shallots; 1 tbsp Rosemary (fresh, chopped); 2 tbsp Olive oil; 1 tbsp Rosemary; Butter (for the baking sheet); Flour (for the work surface); Sea salt

1092 kcal · 30 min · 4 servings

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Ingredients

400 g Flour
0.5 tsp Salt
0.5 Cube Yeast (21 g)
50 ml Olive oil
2 Shallots
1 tbsp Rosemary (fresh, chopped)
2 tbsp Olive oil
1 tbsp Rosemary
Butter (for the baking sheet)
Flour (for the work surface)
Sea salt

Instructions

1. Stir the yeast into 200 ml of lukewarm water in a small bowl.
2. Mix the flour with the salt in a large bowl.
3. Add the yeast-water mixture and the olive oil to the flour.
4. Knead everything with the dough hooks of the hand mixer until you have a smooth dough.
5. Let the dough rise, covered, in a warm place for approx. 45 minutes.
6. Work the dough again on a lightly floured surface.
7. Peel the shallots and cut them into small cubes.
8. Knead the shallot cubes and the rosemary into the dough.
9. Divide the dough into two portions and roll them out into rounds with 16-20 cm in diameter.
10. Place the rounds on a greased baking sheet.
11. Press small indentations into the surface of the dough using your knuckles.
12. Prick the focaccia several times with a fork.
13. Brush the surface with olive oil.
14. Sprinkle coarse sea salt and rosemary needles over it.
15. Let the focaccia rise, covered, for another 15 minutes.
16. Preheat the oven to 200 °C (convection: 180 °C).
17. Bake the focaccia in the oven for approx. 25 minutes.

Nutrition per serving

kcal: 1092
Protein: 25 g · Fett/Fat: 41 g · Carbs: 155 g