Focaccia with rosemary salt
A soft Italian flatbread with plenty of olive oil that calls for exactly what this salt contains: sea salt and rosemary on top.
135 min · Serves 6
Ingredients
- 500 g strong white bread flour
- 7 g dried baker's yeast
- 375 ml lukewarm water
- 60 ml extra virgin olive oil, plus a little extra for the tin
- 2 tsp Xalte Rosemary salt
Method
- 1Mix the flour, yeast, 1 tsp of the Xalte Rosemary salt, the water and 2 tbsp of the oil, and knead for 10 minutes until you have a smooth, sticky dough.
- 2Cover the bowl and leave to rise for 1 hour somewhere warm, until doubled in size.
- 3Move the dough to a well-oiled tin of about 30 x 20 cm, stretch it into the corners with your fingers and rest for 30 minutes.
- 4Press your fingers into the dough to make dimples, drizzle with the rest of the oil and scatter over the other teaspoon of Xalte Rosemary salt.
- 5Bake at 220 °C for 20 to 25 minutes, until golden, and leave to cool slightly on a wire rack.
