Rosemary Focaccia

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recipe by Kenwood

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    408

Rosemary Focaccia

recipe updated 30 Sep 2018

Ingredients

  • Water icon
    Water
    350ml
  • Dried yeast icon
    Dried yeast
    7g
  • Bread flour icon
    Bread flour
    600g
  • Salt icon
    Salt
    12g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    30ml
  • Rosemary icon
    Rosemary
    about 3 sprigs
  • Sea salt icon
    Sea salt
    77g

Tools

  • kCook icon Cooling rack
  • kCook icon kCook Multi
  • kCook icon Lightly floured surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon kCook bowl

Step preview

  1. Fit midi blade to kCook bowl
  2. Add water
  3. Add dried yeast
  4. Fit kCook bowl to kCook Multi
  5. Attach lid to kCook bowl with filler cap fitted
  6. Cook with filler cap fitted - 2 min, 30°C, speed 5
  7. Add bread flour
  8. Add salt
  9. Add extra virgin olive oil
  10. Mix with filler cap fitted - 15 sec, speed 7
  11. Mix with filler cap fitted - 3 min, speed 10
  12. Transfer content of kCook bowl to lightly floured surface
  13. Flatten
  14. Grease 2 clean baking sheets
  15. Transfer content of lightly floured surface to 2 baking sheets
  16. Let rise until doubled
  17. Drizzle with extra virgin olive oil
  18. Sprinkle with destalked rosemary
  19. Add sea salt
  20. Pre-heat - 200°C
  21. Place - middle rack
  22. Bake - 20 min, 200°C
  23. Let cool onto cooling rack
  24. Serve
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