Focaccia rosemary

Course Bread
Servings 1 bread


  • 15 g Gist
  • 280 ml water
  • 6 el Olijfolie
  • 2 tl Zeezout
  • 2 el Rozemarijn
  • 500 g Bloem
  • 2 tl Zeezout rough


  • In a small bowl, stir the yeast with half of the water to a smooth mass. Stir in 3 tablespoons of oil and the rest of the water. Add the salt, chopped rosemary and half of the flour. Mix this by hand well and then knead so much of the remaining flour that the dough is soft but not sticky.
  • Knead the dough for 10 minutes on a lightly floured surface until it is smooth and supple (or up to 5 minutes at low speed in a mixing machine with a dough hook). Put it in a lightly greased mixing bowl and turn it over so that it is completely covered with oil. Cover the bowl with a damp tea towel and let rise at normal room temperature until it doubles in size - about 2 hours.
  • Knead the dough, remove it from the bowl and shape it into a rectangle. Press it firmly into the bread mold, press it well into the corners and baste the top until it is nicely smooth. Cover the shape and let it rise again until the size is almost doubled - 45 minutes to 1 hour. Spray the fingertips with flour and press 1 cm deep into the proofed dough. Cover and allow to rise until the dough is twice as high - about 1 hour. Pour sprigs of rosemary into the dimples and fill them with olive oil. Sprinkle with sea salt. Bake for 20-25 minutes in a preheated oven (220 ° C) until golden brown. Leave to cool on a grid.
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