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Focaccia with rosemary Rating average       PreviewIngredientsPreparation
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0 0 Intermediate 360 Kcal Recipe card 30 Minutes

Focaccia with rosemary smell

Chef Luca Daniele
Ingredients for 6 persons
  • 65 gr Extra Virgin Olive oil
  • 270 gr lukewarm Water
  • 35 gr Yeast
  • 10 gr Salt
  • 450 gr "0" type flour
  • 2 nr Rosemary branch
Preparation for 6 persons step
1
Divide the water in two, in a half put the yeast and stir until it is well melted. In the other half water put the salt and stir with a spoon.

Pour into Vento jar all the flour, add half of the water with the salt.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento has to blend at speed 5 for 45 seconds
Help yourself with the stirrer stick if needed
Now press STOP to end the blending.
step
3
Add the water with the yeast
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Vento has to blend for 45 seconds at speed 5
Help yourself with the stirrer stick if needed
Now press STOP to end the blending.
step
5
Add 25 gr of extra virgin olive oil
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
6
Vento has to blend for 2 minutes at speed 5
Help yourself with the stirrer stick if needed.
BE CAREFUL: the mixture must not become warm!
Now press STOP to end the blending.
step
7
When the dough is well agglomerated and creates a compact mass, extract it from the jar and finish kneading it by hand until it is homogeneous and elastic.

Then put it in a boule covered with a cloth and let rise at room temperature for about 40 minutes, the volume should increase by 2.5 volume.

Turn on the oven and preheat it to 200°C.

Prepare a baking tray (the same of the oven) lined with oven paper and sprinkle with a layer of extra virgin olive oil.

Once the dough has risen, take it and place it in the center of the tray, roll out the dough, starting from the center and widening it until the entire pan is filled. At the end leave the fingerprints in the mixture with the tips of the fingers.
Sprinkle the dough spread with plenty of extra virgin olive oil, about 40 gr.
Leave to rest for at least 10 minutes.
step
8
Salt with coarse salt and arrange the three sprigs of rosemary on the dough (if you prefer to put only rosemary needles).

Bake and immediately raise the oven to the maximum.
After about 15 minutes it will be cooked. Just a nice round of oil. Enjoy!

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