Tuscan Style Herbed Flatbread (focaccia)
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
1
- For the dough
- 400 grams Pastry flour
- ½ tsp salt
- ½ cube Yeast (20 grams)
- 50 milliliters olive oil
- 2 Tbsps rosemary (chopped)
- 1 Tbsp Sage (chopped)
- Also
- vegetable oil (for the baking sheet and for drizzling)
- 1 Tbsp rough Sea salt
- Pastry flour (for the work surface)
Preparation steps
1.
In a bowl, mix yeast mix with 200 ml (approximately 7 ounces) of lukewarm water. Mix flour with salt in another bowl. Add dissolved yeast and olive oil to flour and knead with the kneading hook of and electric mixer into a smooth dough. Cover dough and let rise in a warm place for about 45 minutes until doubled in volume.
2.
Preheat the oven to 200°C (approximately 400°F). Knead dough again on floured work surface and roll out into a flat loaf about 30 cm (approximately 12 inches) in diameter. Place on an oiled baking sheet. Press the surface with your fingertips to create troughs, drizzle with olive oil and sprinkle with sea salt. Cover and let rest for about 15 minutes. Then bake in a preheated oven for about 25-30 minutes.
