Rosemary focaccia ……….I must admit that I have never eaten such a good focaccia.
Very soft, it is soft like a cloud.
I prepared the focaccia several times duringthe summer and all the friends I offered it to were really enthusiastic.
I recommend, as they do at the restaurant George V in Paris, to serve the focaccia by cutting it into slices, like a dessert…
Very simple to prepare, rosemary focaccia can be made in advance and frozen.
A good reason to always have one ready in the freezer.
- 3 + 174 cup (430 g) strong bread flour (13% proteins)
- 1/2 oz (15 g) fresh yeast
- 1/8 cup + 4.5 tsp (45 g) fine corn meal
- 8.5 oz (235 g) cooked, unsalted and mashed potatoes
- 1/2 cup + 1 tbsp (135 g) cold full fat milk
- 1/3 cup + 1 tbsp (90 g) cold blonde beer
- 2 tsp (16 g) fine salt
- 1 bsp + 2 tsp (25 g) extra virgin olive oil
- 2 tsp finely chopped fresh rosemary
- extra virgin olive oil
In the bowl of a stand mixer fitted with hook attachment, place all the ingredients, following the order.
Knead on speed 1 for 5 minutes, then, knead 15 minutes on speed 2.
On a lightly floured surface, ball the dough and let rise until double in size.
Then on a silicone mat (or baking paper), place a 9.5 inches (24 cm) oiled pastry ring.
Place the focaccia dough in the middle of the ring and deflate with your hands, trying to keep a round shape.
Sprinkle the surface with oil and chopped rosemary and with your finger tips, make several times the classic focaccia holes.
Cover the ring with clingfilm and let rise almost to the edges of the ring.
Heat fan oven at 355F - 180°C.
Remove the clingfilm and let the focaccia rise for a few minutes more (time to heat the oven is enough).
Bake for 22/25 minutes.
Out of the oven, remove the ring and let the focaccia cool on a rack.
Brush the surface with oil if desired.
Slice and enjoy!