Rosemary and thyme focaccia – a delicious recipe with four, yeast, salt, thyme, rosemary, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sift flour into a large bowl,stir in yeast and 1tsp sea salt.
2
Add chopped herbs to flour and then using a wooden spoon or dough hook on your electric beater,beat in the olive oil and enough warm water(about 250-300ml)to make a soft dough.
3
Remove from the bowl onto a floured board and knead for ten minutes.
4
Brush a clean bowl with oil, put dough in and cover with a damp cloth or plastic warp.
5
Leave the dough in a.warm place for a least an hour until the dough has doubled in size.
6
Knock back the dough by punching it once or twice to let the air escape and divied into four portions.
7
Roll out dough in oval shapes that are thick.
8
Place on a oiled tray and bake in an oven at 220C for 15-20 or until just bown.
9
This is great for picnics
141
kcal
Calories
15
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/2 cup plain four, 2 tsp yeast, 1 sea salt, 1 tbsp freash thyme-chopped, and more.
Yes, Rosemary and thyme focaccia falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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