🍽️ Tuscan Herb Focaccia

Name: Tuscan Herb Focaccia
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g flour; 0.5 tsp salt; 20 g yeast (0.5 cube); 50 ml olive oil; 2 tbsp rosemary (chopped); 1 tbsp sage (chopped); oil (for the baking sheet and for drizzling); 1 tbsp coarse sea salt; flour (for the work surface)

2241 kcal · 30 min · 4 servings

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Ingredients

400 g flour
0.5 tsp salt
20 g yeast (0.5 cube)
50 ml olive oil
2 tbsp rosemary (chopped)
1 tbsp sage (chopped)
oil (for the baking sheet and for drizzling)
1 tbsp coarse sea salt
flour (for the work surface)

Instructions

1. Stir the yeast into 200 milliliters of lukewarm water in a small bowl.
2. Mix the flour with the salt in a large bowl.
3. Add the yeast mixture and the olive oil to the flour.
4. Knead everything with the dough hooks of an electric hand mixer until you have a smooth dough.
5. Cover the bowl and let the dough rise in a warm place for about 45 minutes until it doubles in volume.
6. Preheat the oven to 200 degrees Celsius with top and bottom heat.
7. Knead the risen dough briefly again on a lightly floured work surface.
8. Knead the herbs well into the dough.
9. Roll the dough out into a round flatbread with a diameter of about 30 centimeters.
10. Place the flatbread on a baking sheet greased with olive oil.
11. Press small indentations into the surface of the dough using your fingertips.
12. Drizzle the flatbread with some olive oil.
13. Sprinkle sea salt over the surface.
14. Cover the tray and let the flatbread rise for another 15 minutes.
15. Bake the focaccia in the preheated oven at 200 degrees for about 25 to 30 minutes until golden brown.

Nutrition per serving

kcal: 2241
Protein: 49 g · Fett/Fat: 90 g · Carbs: 308 g