Rosemary focaccia is a dish that is as simple as it is good. A quick solution to bring a bread-like dish to the table, but more mouthwatering.
Flour, yeast and water: 3 ingredients at the base of one of the most traditional recipes in Italian gastronomy. The simplicity of this dish, combined with the aromatic flavor of rosemary, creates a perfect combination-as well as fragrant and healthy.
Perfect as an accompaniment to a more complete dish, focaccia can play an absolute starring role, “hosting” a filling of cured meats and cheeses inside. Or, it can marry the taste of olives and sun-dried tomatoes, to give every taste an explosion of flavor!
Below, you will find the classic version, but you can harness your flair in the kitchen, change the ingredient list and revolutionize our food blogger’s recipe in toto.
Ingredients for 10 scones
- 300 g of pizza and focaccia flour
- 100 g of Greek yogurt
- 1 teaspoon salt
- ½ teaspoon of baking powder for savory
- ½ teaspoon baking soda
- 1 1/2 tablespoons of extra virgin olive oil
- 130 ml of water
- fresh rosemary (if you prefer, you can substitute it with olives, sun-dried tomatoes, etc.)
Preparation
Start by mixing the flour, baking powder , and baking soda in a fairly large bowl (alternatively, you can use the bowl of a planetary mixer fitted with a leaf).
Next, add the Greek yogurt, EVOoil andwater. Mix until the dough is smooth and fluffy.
At this point, divide thedough into 10 to 12 balls and cover them with plastic wrap. Let your balls rest for at least 30 minutes.
After the necessary time has elapsed, roll out the balls and cover them with chopped rosemary. After that, fold them in half.
Make the shape you like, helping yourself with your hands or a pastry cutter.
Now, all that remains is to make 3 incisions on the surface with a knife, turn on the flame and plunge them into a hot nonstick pan.
Once baked, stuff the buns however you like.
PS → For an even more special dough (and flavor), you can use 100 g of pizza and focaccia flour and 200 g of manitoba flour.
For the recipe, thanks to Elena of Cucinama.
