Onion and rosemary “focaccia”
- Difficulty: Easy
- Prep time: 2 hours
- Serves: 5/6 Serves
- Cost: Low
- Note: The "focaccia" is a passe-partout dish: to give it more flavour we suggest this combination of rosemary and onions, but "focaccia" is perfect even in the easier version just with oil, or super tasty with sausages and potatoes.
Ingredients
- 500g soft wheat
- 230 ml of water
- 20g brewer’s yeast
- Salt to taste
- Rosemary to taste
- Onion to taste
- Oil to taste
PREPARATION
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Mill the soft wheat with Faribon600P or Faribon600;
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Crumble the brewer’s yeast in water and mix until completely absorbed;
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Mix the water, the brewer’s yeast and the oil in a bowl;
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Add a cup of flour at a time and blend with a wooden spoon after every addition;
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Put the mixture on a floured flat surface and add salt;
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Keep working the dough for almost fifteen minutes, until the flour will be blended and the dough will be smooth and elastic;
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Put the dough in a large bowl, cover it with the plastic wrap and let it rise for about 90 minutes. At the end of the leavening its volume will double;
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Line a baking pan and lay the dough on it, let the dough rise for other 45 minute/an hour;
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Dig some slight grooves on the dough with the fingers, cover the “focaccia” again and let it rise other 45 minutes;
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Mix onion, rosemary and olive oil and sprinkle everything on the focaccia;
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Sprinkle with sea salt and bake the “focaccia” for 30 minutes at 200°C.
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