Focaccia

Focaccia, an ever-popular quick and tasty side dish

Ingredients

  • 240_F_247082259_binNTeZjPlT4t5r9GdWXVlycTMQ2oUwF
    Flour 500 g
  • 240_F_76891328_ImgA2t2Bu0mSnAPAD3gEnpgEQ1owHnYQ
    Brewer's yeast 15 g
  • 240_F_279450196_FBK0UE4eyPGzUInNghw8dBMBK3BNiO6n
    Oil 3 tbsp
  • 240_F_253522857_T6dUWHE1579TjQ4XSe6STv3uMMNDGKia
    Salt to taste
  • 240_F_286300662_I3eA78NjMeJ3RjKVsnRW9wDvnJqhpmPx
    Rosemary to taste
  • 240_F_181038846_UY8ybw4fbv2BGZGr71E43eyJueetzXWK
    Water to taste

Preparation

  • 1.

    Prepare a dough of flour, crumbled brewer's yeast and enough water to obtain a fairly soft dough.
  • 2.

    Leave it to rise for about 2 hours before rolling it out onto a baking tray (previously greased with oil) so that its thickness does not exceed 2 cm.
  • 3.

    Press the whole surface of the focaccia with your fingertips, sprinkle it with a veil of olive oil, a little salt and fresh rosemary, then leave it to rise for another half an hour.
  • 4.

    Bake at 200 °C for about 15 minutes.
P.S. You can replace the rosemary with any ingredient you like, e.g. oregano, cherry tomatoes, black olives etc.
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