Description
A delightful no-knead focaccia infused with fresh rosemary, delivering a crispy exterior and fluffy interior perfect for any occasion.
Ingredients
Scale
- 60 g all-purpose or bread flour
- 45 g lukewarm water
- 1/2 tsp instant yeast
- Fresh rosemary (to taste)
- Olive oil (for drizzling)
- Salt (to taste)
Instructions
- Combine the flour, lukewarm water, and instant yeast in a mixing bowl until a sticky dough forms.
- Add chopped rosemary and a pinch of salt, mixing well to incorporate.
- Cover the bowl with plastic wrap and let the dough rest for about 120 minutes or until it doubles in size.
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Transfer the dough to the baking sheet and gently spread it into a 6-inch circle.
- Drizzle with olive oil and sprinkle with salt.
- Bake for 15-20 minutes, or until golden and crispy on the edges.
- Remove from the oven, let cool slightly, cut into pieces, and enjoy every delicious bite!
Notes
Feel free to substitute rosemary with other herbs, or add toppings like garlic powder or olives. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: focaccia, bread, no-knead, rosemary, easy recipe