Weekend, beautiful day, lunch with friends, enjoying the September sun sitting around a table outside, talking about life, future, plans and catching up on small talks with friends, a perfect atmosphere to end the month and make us feel a bit closer to home, the “original” one , the one where we grew up and we miss when living abroad. That feeling that you know each other since kindergarden, the talking just looking at each other eyes, those feeling that getting older in a different country is not so easy to find anymore…
It is in times like this, with all the positive energies around, that I appreciate the real meaning of slow food. And to celebrate all this I prepared a focaccia, a simple rosemary focaccia. The Italian way.
What you need:
400 g white bread flour type 00
100 g fine ground semolina flour or extra white bread flour
1 sachet dried yeast (even better if you can find a couple of grams of the fresh yeast
½ tablespoon sugar
300 ml water, lukewarm
extra virgin olive oil
How to proceed:
Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and start to add the other ingredients, working the dough with your hands. Make a ball, cover it with a dish towel and leave it in a warm place for about an hour to let it rise. What would suggest, it is to turn on the oven at 50°, when it reaches temperature, switch it off, place the bowl with the dough in the oven and leave it there.
Once the dough has risen, place it on a baking tray with extra virgin olive oil and spread it out to cover the tray. Push down roughly on top of the dough. Sprinkle with rosemary leaves and bake it for about 20 minutes at 180° or until golden on top.
As an alternative to the rosemary and according to your taste, you can add cherry tomato or basil as a topping.
Unfortunately when I was preparing it I was bad enough not to take pictures, so I am adding a couple saved from the net.
Hope you enjoy!