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Ingredients
Tuscan Flatbread with Rosemary (foccacia)
- Ingredients
- ½ cube fresh Yeast (21 grams or approximately 1 oz)
- 500 grams Pastry flour
- 1 tsp salt
- olive oil
- Pastry flour (for working the dough)
- 3 sprigs rosemary
- Sea salt (for sprinkling)
Dissolve the yeast in 250 ml (approximately 1 cup) lukewarm water. Mix the flour with the salt in a bowl, make a well in the center, pour the yeast mixture along with 3 tablespoons oil and mix by hand or with the dough hook of the electric hand mixer until smooth. If necessary add extra flour or lukewarm water.
Knead the dough vigorously on a floured surface for about 10 minutes, place back into the bowl, cover and allow to stand in a warm place for 1 hour.
Preheat the oven to 200°C (approximately 400°F).
Knead the dough again, divide into 2 pieces, roll out into patties and place on a baking sheet lined with parchment paper.
Rinse the rosemary, shake dry and tear into smaller pieces.
Press the rosemary into the surface of the dough, sprinkle with sea salt, drizzle with a little olive oil and bake in the preheated oven for about 25 minutes. Remove, let cool and serve cut into pieces.
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |