Focaccia Veneta with Rosemary and Sea Salt

Ingredients

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 2 tsp salt 2 tsp salt
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• Sea salt, for sprinkling Sea salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 40g, 0g
• Protein: 7g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, instant yeast, and salt.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a sticky dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and transfer it to a greased baking sheet. Gently stretch and press the dough to cover the entire baking sheet.
7. 7.
   Using your fingertips, make dimples all over the dough.
8. 8.
   Drizzle olive oil over the dough and sprinkle with fresh rosemary leaves and sea salt.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until golden brown.
10. 10.
    Remove from the oven and let it cool slightly before slicing and serving.

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for the best flavor.
• Fresh rosemary — Make sure to remove the rosemary leaves from the stem before sprinkling them on the dough.

Tips & Tricks

• For a more intense rosemary flavor, lightly crush the rosemary leaves before sprinkling them on the dough.
• If you prefer a softer crust, cover the baked focaccia with a clean kitchen towel while it cools.
• Experiment with different toppings such as olives, cherry tomatoes, or caramelized onions to add variety to your focaccia.

Serving advice

Serve the Focaccia Veneta warm or at room temperature. It is delicious on its own, but you can also serve it with olive oil and balsamic vinegar for dipping.

Presentation advice

Present the Focaccia Veneta on a wooden cutting board or a rustic platter. Sprinkle some extra rosemary leaves on top for an added touch of freshness.