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Focaccia with lemon and rosemary

Starters

Focaccia with lemon and rosemary

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

4

Ingredients:

7 gr of Fresh brewer’s yeast
1 Fresh lemon
Salt
Coarse salt
300 ml of Warm water
Black pepper
3 Twigs of Fresh rosemary

PREPARATION

1

In a big bowl, melt the fresh brewer’s yeast in warm water and let rest for 5 minutes.

2

Add sifted flour and a pinch of salt.

3

Knead well until you obtain a smooth and homogeneous compound.

4

Cover the bowl with a clean cloth and let the compound rise in a warm place for at least one hour, until its volume doubles.

5

Once risen, transfer the compound on a work surface slightly floured and knead it well.

6

Now grease the tray with extra virgin olive oil and roll the compound out with your hands by distributing it in a uniform way.

7

Now place the tray in the preheated oven at 200°C. Garnish the focaccia surface with very thin lemon slices, ground rosemary, a pinch of coarse salt and a pinch of black pepper.

8

Leave the focaccia rest for other 15 minutes, then place it in the oven for about 25 minutes until it becomes golden and crunchy.

Condividi:

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