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 22 Feb 2022

Ingredients

  • Water icon
    Water
    350 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Bread flour icon
    Bread flour
    600 g
  • Salt icon
    Salt
    2 teaspoons
  • Extra virgin olive oil icon
    Extra virgin olive oil
    8 tablespoons
  • Rosemary icon
    Rosemary
    3 sprigs
  • Sea salt icon
    Sea salt
    4 tablespoons

Tools

  • kCook icon Oven
  • 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. None
  10. Grease 2 clean baking sheets
  11. Transfer
  12. Let rise until doubled
  13. Drizzle with extra virgin olive oil
  14. Sprinkle with rosemary and sea salt
  15. Pre-heat oven - 200°C
  16. Place in a middle rack
  17. Bake - 20 min, 200°C, middle rack
  18. Let cool onto cooling rack
  19. Serve
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