Crispy Focaccia with Parmigiano Reggiano and Rosemary | Italian Flatbread

Name: Crispy Focaccia with Parmigiano Reggiano and Rosemary | Italian Flatbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bucătărie italiană
Ingredients: 100 g Parmigiano Reggiano; 400 g type 000 white wheat flour; 280 ml still water; 7 g dry yeast; 50 ml extra virgin olive oil; 15 g fresh rosemary; 8 g sea salt; 5 g granulated white sugar

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45 min

Under an hour

Sezamo

Focaccia italiană autentică, crocantă la exterior și moale la interior, îmbogățită cu brânză Parmigiano Reggiano DOP rasă fin, rozmarin proaspăt și ulei de măsline extra virgin. O rețetă de casă aromată, ideală ca aperitiv cald sau alături de o salată proaspătă.

Preparation method

Preparing and proofing the dough

In a large bowl, dissolve 7 g of dry yeast and 5 g of granulated white sugar in 280 ml of lukewarm still water. Let the mixture sit for 5-10 minutes until a thick foam forms on the surface.

Add 400 g of type 000 white wheat flour, 8 g of sea salt, and 25 ml of extra virgin olive oil to the yeast mixture. Mix well with a spatula until a soft and sticky dough comes together.

Cover the bowl with a clean kitchen towel or cling film and leave the dough to rise in a warm place for 60-90 minutes, until it doubles in size.

Chef's tip

For an even richer flavor, you can sprinkle sea salt flakes on top just before putting the tray into the oven.

The focaccia keeps wonderfully at room temperature in an airtight container for 2 days. To restore its crispy texture, reheat it for 3-4 minutes at 180°C.