Focaccia Sardo is a traditional Sardinian bread that is characterized by its crisp crust and soft, fluffy interior. The dough is made with flour, water, yeast, and salt, and is traditionally flavored with olive oil, rosemary, and coarse sea salt. The dough is allowed to rise for several hours, then shaped into a large, flat loaf and topped with more olive oil, rosemary, and coarse salt before baking.
- 500g flour
- 320ml water
- 2 tsp dry yeast
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- Coarse sea salt
- Mix flour, yeast, and salt in a large mixing bowl. Slowly add in the water and mix until a dough forms.
- Knead the dough on a floured surface for 10-15 minutes or until it becomes smooth and elastic.
- Place the dough in a greased bowl and cover it with a damp cloth. Allow the dough to rise in a warm place for about 2 hours or until doubled in size.
- Preheat the oven to 220C (425F). Grease a baking tray with olive oil.
- Once the dough has risen, shape it into a large, flat loaf and place it on the prepared baking tray.
- Use your fingers to make dimples on the surface of the dough. Brush the dough with olive oil and sprinkle with rosemary and coarse sea salt.
- Bake the Focaccia Sardo in the preheated oven for 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the Focaccia Sardo from the oven and allow it to cool before slicing and serving.
Enjoy your Focaccia Sardo warm, with a drizzle of olive oil and some more coarse sea salt. It’s delicious as a side for salads, soups or to make sandwiches with some prosciutto or cheese.
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