Focaccia is a flat Italian bread baked in the oven, by type and texture resembling pizza dough. Focaccia did back in Ancient Rome, but today its appearance is associated primarily with Liguria, a region of Italy located on the north coast Ligurian Sea. Traditionally focaccia seasoned with olive oil and salt, sometimes herbs, vegetables and cheese are added to it. Focaccia al rosmarino (focaccia with rosemary) – the most common type focaccia in Italian cuisine, it can be served as antipasti, appetizer, table bread or just a small snack. She also it smells delicious and warms you with its aroma in a cool день. 
Time: 4 час. Difficulty: Easy Servings: 12 – 16 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Focaccia
- 2.5 tbsp. warm water, just above body temperature
- 2.25 Art. l fast dry yeast
- 2 tbsp. l olive oil
- 1/2 tbsp. semolina flour
- 5.5 tbsp. flour without yeast additives
- 1 tbsp. l coarse sea salt
Topping
- 1/2 medium red onion, chopped sliced
- 2 tbsp. l chopped fresh rosemary
- 3-4 tbsp. l olive oil
- Coarse sea salt
Recipes with similar ingredients: focaccia bread, yeast dough, semolina, sea salt flakes, red onion, rosemary
Recipe preparation:
- Combine water, yeast, oil and semolina in a large bowl. Add flour one glass each, stirring well each time mass with a wooden spoon. When the dough becomes hard to mix hands, lay it on a surface lightly dusted with flour and add salt.
- Keep kneading until you have consumed all the flour (maybe you don’t need the last half a glass), and the dough will become smooth and elastic, about 10 minutes. Put the dough in a large, greased a bowl of butter, cover with cling film and let it rise twice, about 1 hour 30 minutes.
- Place the dough again on a floured surface and divide in half. Roll each piece of dough into a rectangle measuring 25 x 38 cm. Line two sheets of baking parchment paper and sprinkle each with a little semolina.
- Move the rolled layers of dough onto sheets, cover them with a kitchen towel and let the dough disperse for 45 minutes during second time.
- Remove the towel and press the dough lightly with your fingertips, then cover again and leave for another 45 minutes.
- Heat the oven to 200 ° C.
- Combine red onion, rosemary and olive oil. Take away towels with dough and evenly distribute the mixture on it, trying completely cover it with olive oil. Sprinkle with sea with salt.
- Bake focaccia for 25 minutes until golden brown colors.
- Carefully remove the focaccia from the sheets to cool (to bottom bread did not become soft) and before slicing, let it cool to room temperature. Focaccia is stored one day, it can also be Store in the freezer for up to two months.
