Rosemary Focaccia

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recipe by Kenwood

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    406

Rosemary Focaccia

recipe updated 8 Oct 2019

Ingredients

  • Water icon
    Water
    350ml (1½ cups)
  • Dried yeast icon
    Dried yeast
    1¾ tsp
  • Bread flour icon
    Bread flour
    600g (about 5 cups)
  • Salt icon
    Salt
    2 tsp (about 12g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    ½ cup (about 118ml)
  • Rosemary icon
    Rosemary
    3 sprigs
  • Sea salt icon
    Sea salt
    4 tbsp (about 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 and dried yeast to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Cook with filler cap fitted - 2 min, 30°C, speed 5
  6. Then add bread flour, salt and extra virgin olive oil to the kCook bowl
  7. Mix with filler cap fitted - 15 sec, speed 7
  8. Mix with filler cap fitted - 3 min, speed 10
  9. Transfer content of kCook bowl to lightly floured surface
  10. Flatten
  11. Grease 2 clean baking sheets
  12. Transfer content of lightly floured surface to 2 baking sheets
  13. Let rise until doubled
  14. Drizzle with extra virgin olive oil
  15. Sprinkle with rosemary
  16. Add sea salt to the baking sheet
  17. Pre-heat oven - 200°C
  18. Place - middle rack
  19. Bake - 20 min, 200°C
  20. Let cool onto cooling rack
  21. Serve
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