ReceptnaptárFocaccia genovese (olive oil and rosemary flatbread)
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Activate the yeast in the lukewarm water with the sugar.
- Add the flour and half the olive oil and knead into a smooth, sticky dough.
- Cover and leave to rise in a warm place for 1 hour.
- Press it into an oiled baking tin with your fingers, making deep dimples in the dough.
- Drizzle olive oil into the dimples and sprinkle with coarse salt and fresh rosemary.
- Leave to rise for another 20-30 minutes, then bake at 220 °C for 20-25 minutes until golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Similar recipes
- Pizza marinara (Neapolitan tomato and garlic pizza) · Italian
- Boiled spiny lobster (Langosta cocida) · Spanish & Portuguese
- Pizza soup with ham and mushrooms · Italian
- Lángos (Hungarian fried flatbread) with yogurt and egg · Hungarian
- Pizza omelette with mozzarella · Italian
- Margherita pizza (homemade, crispy base) · Italian
More italian ideas
- Spaghetti al pomodoro
- Pasta all'amatriciana
- Pesto alla genovese
- Pasta alla Norma (Sicilian pasta with aubergine and ricotta)
- Pasta e ceci (pasta with chickpeas)
- Pasta e fagioli (pasta and white bean soup)
- Risotto alla milanese (saffron risotto)
- Tortelli di zucca (pumpkin-filled pasta)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings