Rosemary Focaccia (로즈마리 포카치아)
Focaccia for 4 servings, with auto-scaling to control dough hydration and topping amount.
Instructions
- 1
Dissolve yeast and sugar in warm water and let it activate for 5 minutes.
- 2
Mix flour and salt, then add yeast water and 1 tbsp olive oil to form a dough.
- 3
Fold and knead the sticky dough for 8 minutes, then proof for 60 minutes.
- 4
Oil the pan, spread the dough, and do a second proof for 30 minutes.
- 5
Dimple the dough with fingers and top with remaining oil, minced garlic, rosemary, and flaky salt.
- 6
Bake at 220C for 22-25 minutes until edges are golden.
- 7
Cool for 10 minutes before slicing for a moist crumb and crisp crust.
Tips
Nutrition (per serving)
Adjust Servings
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