Focaccia with rosemary, the recipe with sourdough and semolina flour

How to prepare rosemary focaccia with sourdough and semolina flour. The step-by-step recipe to make it fragrant and crunchy at the right point

How to prepare the Rosemary focaccia with mother pasta e semolina flour. The step-by-step recipe to make it fragrant and crunchy at the right point

La Rosemary focaccia it is a tasty side dish, perfect to be served even at aperitif time. Light and very digestible, the rosemary focaccia is prepared with mother yeast and re-milled semolina flour.

The rosemary focaccia introduces itself fragrant, very crunchy and with a tasty but delicate taste. Suitable to accompany tasty and fresh salads, it is also a valid alternative to snacks between meals. Also perfect at aperitif time, when cut into small pieces it is a finger food very successful to combine with olives and gherkins.
The long leavening means that this leavened product is very digestible and the presence of the sourdough makes it suitable even for those who are intolerant to yeasts.

La making rosemary focaccia it is really very simple, and the presence of rosemary makes it a really fantastic olfactory experience; in fact, during its preparation and cooking, the aroma of this Mediterranean herb will be felt with its fresh and typical smell.

Ingredients

• 110 gr of sourdough
• 160 grams of water
• 200 grams of re-milled semolina flour
• 16 gr of extra virgin olive oil
• 5 gr of salt
• 2 sprigs of rosemary (19 g)
• extra extra virgin olive oil to taste

• Preparation Time:
  40 minutes
• Cooking time:
  20′ circa
• Rest time:
  19 hours of leavening
• Dose:
  for 3 people
• difficulty:
  low

Procedure for the rosemary focaccia:

• lavare and dry the rosemary, then separate the needles from the twigs.
• To melt the sourdough in the water.
• Pour it in a bowl containing the flour and start kneading.
• To incorporate then the oil and finally also the salt.
• Lastly add the rosemary previously prepared and knead it to make it incorporate into the mixture.

• Cover up with food film in contact so as not to dry the dough on the surface and after the first hour of rising, transfer it to the refrigerator for at least twelve hours.
• It passed which remove the dough from the refrigerator and let it rise at room temperature until it doubles its volume.

• Leavening when finished line a pan with parchment paper, grease it with additional oil and place the dough inside.
• Smooth it out with your fingers only, lightly grease the surface with additional oil, then bake and cook the rosemary focaccia at 220 ° for about forty minutes or in any case until golden brown.
• Cooking when finished, remove from the oven and allow the rosemary focaccia to cool on a wire rack. 

When the rosemary focaccia is cold you can serve it. Ilaria Zizza