Focaccia With Rosemary And Sea Salt Flakes Recipe by Tony Mazzanobile
Cooking Instructions 1 Dissolve the yeast in a little warm water with the sugar. Mix the flours with the salt, mash the potato (while still warm, but let it cool slightly), then add the yeast mixture and the remaining water. Knead all the dough ingredients together until smooth and lump-free. 2 Shape the dough into a ball and place it in a baking pan greased generously with olive oil (use plenty of oil). Let it rise, covered with a towel, until doubled in size (about 2 to 3 hours, depending on room temperature), without handling it further. 3 Gently turn the risen dough in the pan. Using your fingertips greased with oil, carefully stretch the dough to fill the pan, leaving dimple marks. Sprinkle with sea salt flakes and rosemary needles. Let rise for another 30 minutes. 4 Bake in a preheated oven at 430°F (220°C) for 20 minutes, or until golden brown (baking time may vary by oven). Use a conventional (not convection) oven. 1 Dissolve the yeast in a little warm water with the sugar. Mix the flours with the salt, mash the potato (while still warm, but let it cool slightly), then add the yeast mixture and the remaining water. Knead all the dough ingredients together until smooth and lump-free. 1 Dissolve the yeast in a little warm water with the sugar. Mix the flours with the salt, mash the potato (while still warm, but let it cool slightly), then add the yeast mixture and the remaining water. Knead all the dough ingredients together until smooth and lump-free. 2 Shape the dough into a ball and place it in a baking pan greased generously with olive oil (use plenty of oil). Let it rise, covered with a towel, until doubled in size (about 2 to 3 hours, depending on room temperature), without handling it further. 2 Shape the dough into a ball and place it in a baking pan greased generously with olive oil (use plenty of oil). Let it rise, covered with a towel, until doubled in size (about 2 to 3 hours, depending on room temperature), without handling it further. 3 Gently turn the risen dough in the pan. Using your fingertips greased with oil, carefully stretch the dough to fill the pan, leaving dimple marks. Sprinkle with sea salt flakes and rosemary needles. Let rise for another 30 minutes. 3 Gently turn the risen dough in the pan. Using your fingertips greased with oil, carefully stretch the dough to fill the pan, leaving dimple marks. Sprinkle with sea salt flakes and rosemary needles. Let rise for another 30 minutes. 4 Bake in a preheated oven at 430°F (220°C) for 20 minutes, or until golden brown (baking time may vary by oven). Use a conventional (not convection) oven. 4 Bake in a preheated oven at 430°F (220°C) for 20 minutes, or until golden brown (baking time may vary by oven). Use a conventional (not convection) oven. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls California Farm Spam & Potato Hash Dinner Vegan Nachos/Tacos California Farm 2023 Rice Harvest Sake-Sokujo Method California Farm Spam & Potato Hash Dinner Vegan Nachos/Tacos California Farm 2023 Rice Harvest Sake-Sokujo Method Tri color Idli Egg Pizza Stick Spicy pasta sauce Bisi Bele Bath Tricolor Cabbage Fry Green Fish Vegetable schezwan noodles Tri Colour Dinner Tricolour Dosa Maysore Chicken Tri color Idli Egg Pizza Stick Spicy pasta sauce Bisi Bele Bath Tricolor Cabbage Fry Green Fish Vegetable schezwan noodles Tri Colour Dinner Tricolour Dosa Maysore Chicken