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September 27, 2011

Focaccia Al Rosmarino



Active dry yeast 2 teaspoons
Warm water ¼ cup
All purpose flour 500 grams
Salt 2 teaspoons


Olive oil 4 tablespoons
Salt 1 teaspoon
Fresh rosemary 3-4


Dissolve the yeast in warm water and allow it to stand for 5 minutes. Mix salt 2 teaspoons with flour. Add the yeast in the flour and mix it well. Now add additional water in the flour and knead it to make dough. Knead the dough until it is smooth and elastic. Place the dough in a lightly oiled bowl. Cover and allow the dough to double in size for at least 2 hours.

Now shape the dough into ball and flatten the ball into a disk. Place the disk in the plastic sheet and refrigerate it for an hour. Now keep it in room temperature so that its temperature will become 62 F. grease the baking pan and place the dough in the center and stretch it gently with finger tips. Allow the dough to rise in the baking pan until its size double. Preheat the oven at 425 F. drizzle the surface of the dough with olive oil and sprinkle it to taste with salt and rosemary springs. Now bake it for 15-20 minutes. When golden brown in color dish it out and serve.