Focaccia al rosmarino

Oven temperature:
300°C
Servings:
4 people
Time:
1hr 40 minutes

Dough:
Flour 500 gr
Water 320 gr
Olive Oil 25 gr
Salt 10 gr
Fresh Yeast 4 gr (or 1 gr dried yeast)
Sugar 1 pinch

Topping:
1 spoons extra virgin
Olive oil
​1 clove Garlic
​Rosemary

This is a really tasty version of the classic focaccia, it goes really well with any lunch  instead of bread. Our favourite is with parma ham and parmesan cheese, just put it on the focaccia when it's still hot... 

Work the dough the same way as for pizza.
Mix the olive oil with the garlic in a small kitchen processor, or blender. 
Once the dough balls have doubled in volume, pick them up with a dough scraper, pass through some flour, and spread/stretch them out with you hands on a flat surface lightly covered with flour to 1 cm thickness.
Dimple  the freshly stretched dough deeply using your fingertips. Put the garlic oil in the center of the stretched dough. Use your fingers or a cooking brush to spread it evenly across the dough, within 1 cm of the edge. Sprinkle some of the rosemary.

Bake away from the flame until the side closest to the flame turns golden brown on the top and bottom. Rotate the focaccia to bake the other sides, and so forth till all sides are evenly golden brown . 
For the Piccolo pizza oven: put the focaccia directly on the stone and let it turn with closed door, till it is golden brown. No need to turn it yourself.
As soon as you take it out of the oven, sprinkle the rest of the rosemary and some salt, cut and serve immediately.
​
This classic Italian flatbread calls for simple flavors but potential variations are endless.
​Fresh out of the oven, it is an asset to every meal, or just a great appetizer by itself.

Fire tips focaccia