MARCHE - Cacciannanze
SKU:
Focaccia with Rosemary and Garlic
Total Time: 7 hours 30 minutes
Makes: 2 focacce (approx. 15 servings)
Preheat: 430°F
Ingredients
- 2.2 lb Molino Signetti flour
- 0.15 oz (about 1½ teaspoons) brewer’s yeast
- 3 cups water, lukewarm
- 1 pinch of salt
- Viaggio extra virgin olive oil, for brushing
- Fresh rosemary, to taste
- Garlic, thinly sliced or minced, to taste
- Additional salt, for topping
Instructions
- In a large mixing bowl, combine the flour and yeast. Gradually add the lukewarm water while mixing until a soft, smooth dough forms. Add a pinch of salt and knead until fully incorporated.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 5 hours, or until doubled in size.
- After the initial rise, divide the dough into two equal parts. Shape each into a ball, cover, and let them rest for another 2 hours.
- Preheat your oven to 430°F (220°C). Roll out each dough ball into a flat round or oval shape. Place on baking sheets. Brush the surfaces generously with Viaggio extra virgin olive oil, and sprinkle with rosemary, garlic, and a pinch of salt.
- Bake in the preheated oven for 10–15 minutes, or until the focacce are golden brown and crisp around the edges.
- Let cool slightly before slicing. Serve warm or at room temperature.
Perfect as an appetizer, side, or snack—this fragrant focaccia is soft, flavorful, and easy to love.
BUON APPETITO!
