• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

focaccia rosmarino resized

This is the basic recipe to prepare Focaccia bread with extra virgin olive oil, fresh rosemary and course salt. It is very appetizing and inviting, perfect to be served sliced as a starter with cold cuts.

Difficulty: Easy
Serves 8-10
Preparation time: 15 minutes
Resting time: 50 minutes
Cooking time: 25 minutes
Total: 1 hour and 30 minutes
Calories: total 1900 kcal, per serving (10 slices) 190 kcal
Egg-free; Vegetarian; Vegan

400g (14 oz) strong flour for bread
2 tsp quick dry yeast
1 tsp salt
260ml (9¼fl oz) warm water
5 tbsp extra virgin olive oil
Coarse salt
Fresh rosemary
50ml (2fl oz) water for garnish

1. Mix the flour with salt and yeast in a large bowl. Add all the water. Mix, first with a fork, until all the water is absorbed, then place the dough on a lightly floured surface and knead well for five minutes until soft and sticky dough. Cover with a clean kitchen cloth and leave in a warm place for 20 minutes.
2. Shape the dough on a greased full size baking sheet. Use your fingertips to form dimples in the dough. Let rest in the oven (turned off) for 30 minutes or until doubled in size.
3. Sprinkle the top dough with 2-4 tbsp of olive oil, rosemary and coarse salt.
4. Bake in the middle of the oven at 220C/430F/Gas7 for about 15 minutes then remove the focaccia from the oven and brush the surface with a mixture of 50ml of water and 1 tablespoon of oil. Keep baking for another 10 minutes until the focaccia is golden. Let cool on a rack before serving on a wooden board.

NOTE: You can also make your focaccia using fresh yeast (25g - 1oz) dissolved into warm water.