Focaccia al rosmarino
The word focaccia is derived from the Latin word focus meaning “hearth, place for baking”.
It is very well known in Italy in Liguria.
This recipe is super easy but you would need to make it a day ahead, no last minute business.
4 Cups of flour
2 Teaspoons of salt
2 Teaspoons of yeast
2 Cups of luke warm water
Mix it all together and drizzle with olive oil and make a type of ball, cover for 12 -18 hours and place it in the fridge.
Pour olive oil on your hands and fold it over a couple of times. Oil the roasting tin and place it in the tin, drizzle with olive oil and cover for 2-4 hours. Use your fingers to make holes in the dough and sprinkle with good quality salt. Press fresh rosemary into the holes and drizzle with more olive oil. Bake for 25 minutes at 200 degrees Celsius.