This Italian flat bread is prepared from a soft dough enriched with olive oil. Extra olive oil is traditionally sprinkled over the dough in generous quantities before baking. Focaccia makes an ideal accompaniment to Italian meats to create a wonderfully antipasto plate with cheeses and salads.
It will take some time (about 3 hours), but much of the time is waiting for the dough to rise, so you can do something else in between.
1 packet dry yeast 12 gr or fresh yeast cube 50 gr
1 Teaspoon sugar
1 Tablespoon salt (~12 gr)
650 ml warm water
1 kg bread flour
2-3 Tablespoons fresh rosemary or 1 Tablespoon dried rosemary, finely chopped.
200-250 ml good fruity olive oil
50 gr grated Parmesan cheese
250 gr cherry tomatoes
1 Tablespoon sea salt
Mix the yeast and 100 ml of warm water together in a jug, add the sugar, 50 ml olive oil and about 2 tablespoon of the flour.
Put the yeast mixture somewhere warm to activate for about 10 min, or until the yeast mixture is fizzing gently. Sift the flour into a big clean bowl and make a hole in the center. Pour in the yeast mixture and knead it energetically into the flour and add salt and little by little of the remaining water and knead for about 10 min. The dough should be soft and sticky on the hands. Set aside in a warm place to rise for about 1 h or until double in size.
For variation you can stuff the focaccia with grated cheese or ham to create a nice sandwich
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