Focaccia with rosemary is a classic Italian flatbread known for its airy crumb, crisp exterior, and fragrant olive oil–infused surface. This rosemary focaccia recipe highlights the simplicity of Mediterranean baking, combining high-quality olive oil, fresh rosemary, and slow fermentation to achieve rich flavor and soft texture. It is ideal as a side dish, sandwich bread, or standalone appetizer.
Focaccia with Rosemary
Print RecipeIngredients
- BASIC PIZZA DOUGH
- 25 Gram (g) fresh cake yeast
- 250 Millilitre (ml) lukewarm water
- 1 Peck sugar
- 1 Tea spoon (tsp) salt
- 400 Gram (g) plain flour
- TOPPING
- 45 Millilitre (ml) olive oil
- 2 Piece medium sprigs fresh rosemary
- 2 Tea spoon (tsp) coarse sea salt
Instructions
These poppy seed cupcakes are light, flu!y and so” alternatives to other lemon flavored recipes. Here I used butter and rum flavor and garnished only with icing sugar but if you want fill the cupcakes with vanilla or lemon cream both fit to poppy flavor. Best to mix the ingredients with a blender. First mix the egg and sugar ubtil foamy and add slowly the room temperatured nutter. Mix the flour, poppy seed and baking powder with a peck of salt and this mixture gradually add to the egg-butter base. Stir up the dough with sour cream and you will receive a so” mixture. Take a cupcake baking molds, and dose 2 spoon of mixture to each form. Bake it in the preheated oven on 190 C degree for 20-25 minutes.
