Savoury focaccia bread with fresh rosemary

The dough of this focaccia is enriched with olive oil, sprinkled with fresh rosemary and seasoned with salt before cooking. Variations on the recipe, using other herbs or chopped olives, provide a traditional taste that will take you back to the old country.

Preparation time: 15 minutes
Rest time: 55 minutes to let the dough rest
Cooking time: 30 minutes

• 7 g (1 sachet) dried yeast
• 1 pinch sugar
• 150 ml (2/3 c.) warm water
• 185 g (1 1/2 c.) plain flour
• 2.5 g (1/2 tsp.) salt
• 60 ml (4 tbsp.) olive oil
• 30 g (2 tbsp.) chopped fresh rosemary leaves
• 5 g (1 tsp.) sea salt

1. Mix the yeast and sugar with three tablespoons of warm water. Add the remaining water and leave to stand for 10 minutes.
2. Mix the flour, salt, olive oil and rosemary with the yeast to form a smooth dough.
3. Place the dough on a lightly floured board and knead for about five minutes.
4. Place kneaded dough in an oiled container. Cover with a clean tea towel and allow it to rise in a warm place for 45 minutes, or until it has doubled in size.
5. Preheat the oven to 200°C (390°F). Place the dough on a floured surface and knead for two minutes. Make a ball and then flatten it to form a patty around two centimetres (one inch) thick.
6. Place the patty on a baking tray. Brush it with the remaining tablespoon of oil and sprinkle with rosemary and sea salt. Bake for about 20 minutes or until the focaccia has risen and is golden.

You can enjoy the focaccia on its own (plain), or as a panini that you cut in half and toast.

To make a quick pizza

1. First, toast the open side of the bread on a frying pan.
2. Next, cover heated focaccia in roasted vegetables, Parmesan, grated pecorino and fine slices of mozzarella.
3. Lastly, sprinkle with fresh basil, serve and enjoy.