Focaccia with rosemary
Instructions
Dissolve yeast in warm milk and knead the flour, oil, sugar, salt and coarsely chopped Rosemary.
The dough should be soft and smooth.
Grease a baking dish and lay the dough stretched out to disk with a rolling pin.
With your fingers crushed here and there and Groove surface put two or three grains of coarse salt.
Spennellatela with oil and then let it sit for an hour.
Bake the bread in a preheated oven at 220 degrees for half an hour.
Cut it into rectangles and serve warm
Ingredients and dosing for 4 persons
- 400 g of flour
- 15 g of brewer's yeast
- 25 cl of milk
- 2 tablespoons of olive oil
- 1 teaspoon of sugar
- 2 sprigs of rosemary
- 2 teaspoons of climbs
- Some grains of coarse salt