In a container, place the flour, the crumbled yeast, the water, the oil, and the salt.
Using an electric mixer fitted with dough hooks, mix for at least 7-8 minutes.
Once done, take a 30x20 baking dish, line it with parchment paper, oil it, and pour in the dough.
Using a spatula, spread the mixture evenly.
Cover with cling film and place in the turned-off oven to rise for 1 hour and a half or until doubled in size.
Remove from the oven and preheat it to 200°C.
Prepare the brine by mixing together the water, oil, and rosemary, then pour it over the focaccia, making sure to wet the entire surface.
Sprinkle with coarse salt and bake for about 35 minutes on the middle rack of the oven.
Before removing from the oven, check that the bottom of the focaccia is cooked by lifting it slightly from the parchment paper; it should be dry.
Remove from the oven and let cool, preferably on a rack to avoid condensation.
Oven
30x20 baking dish
Parchment paper
Electric mixer
Spatula
Cling film
Rack
It stays soft for a few days; you can also cut it into pieces and freeze it. You can eat it after letting it thaw at room temperature, in the microwave, or in the air fryer to get a crispy outside. Ps: don't be alarmed if it puffs up a lot during baking, that will make it a little cloud.
Italia, Liguria
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| Energy (kcal) | 262.45 |
| Carbohydrates (g) | 58.42 |
| of which Sugars (g) | 1.89 |
| Fat (g) | 0.38 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 8.2 |
| Fiber (g) | 3.6 |
| Sale (g) | 1.35 |
