Starters
Focaccia with lemon and rosemary
Easy
60 min
4
Ingredients:
PREPARATION
In a big bowl, melt the fresh brewer’s yeast in warm water and let rest for 5 minutes.
Add sifted flour and a pinch of salt.
Knead well until you obtain a smooth and homogeneous compound.
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.
Once risen, transfer the compound on a work surface slightly floured and knead it well.
Now grease the tray with extra virgin olive oil and roll the compound out with your hands by distributing it in a uniform way.
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.
Leave the focaccia rest for other 15 minutes, then place it in the oven for about 25 minutes until it becomes golden and crunchy.