Wednesday, 25 August 2010
Focaccia al Rosmarino (Rosemary Focaccia)
As you need to make a pizza dough first, please see the list of ingredients and instructions in my pizza post. This amount of ingredients will produce 5 or 6 focaccias, so if you want to make less, simply reduce the amount of the ingredients in proportion. I recommend you use at least 500 gr of flour though, in order to make the effort worthwhile! You can always freeze any leftover focaccias, then defrost and warm them up slightly in the oven before you serving them.
Once you have your risen pizza dough ready, take some (approximately the size of two fists) and 'knock it back' by kneading it for a couple of minutes. While kneading it, fold in a good pinch of dried rosemary and a generous glug of olive oil.