Classic Focaccia with Rosemary

Name: Classic Focaccia with Rosemary
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 2 pieces
Cuisine: Italienische Küche
Ingredients: 500 g wheat flour Type 405 (plus a little more for processing); 50 ml extra virgin olive oil; 20 g fresh yeast; 15 g table salt; 1 tsp finely chopped fresh rosemary leaves; 60 ml olive oil for brushing and greasing; 2–3 sprigs fresh rosemary

175 min

Under an hour

Knuspr-Küche

Preparation method

Preparation & Kneading Dough

Generously grease two round baking pans (approx. 25 cm diameter) with olive oil.

Dissolve the fresh yeast in 60 ml of lukewarm water, then add another 280 ml of lukewarm water and stir well. Mix in the extra virgin olive oil.

Place flour and salt in the bowl of a food processor and form a well in the center. Pour in the yeast mixture and knead with the dough hook on medium speed for about 9 minutes until the dough is smooth and elastic. Add the finely chopped rosemary and knead for another minute.

Chef's tip

The proofing time can vary depending on room temperature and the freshness of the yeast. Be patient – a well-risen dough ensures the perfect, airy texture.

For an extra crispy crust, you can sprinkle some coarse sea salt over the focaccia before baking.