Focaccia with sage and rosemary with bowl dough, an easy and quick recipe to prepare, which still requires a short rising time.
The recipe is entirely expressed in grams to avoid searching for measuring cups or glasses, even for the weight of liquids, so here we also reduce a bit of time waste!
And it’s really a recipe you make in a bowl, without using the pastry board.
After the rising time, which is usually until the volume doubles, give two quick folds with the spoon, wait a few minutes leaving the dough covered, and then pour it directly into a slightly greased baking tray or dish.
My baking pan is 9.5 inches.
But you can also make 2 small focaccias in pans with obviously smaller diameters.
Below I leave you some of my small dough recipes for pizzas and focaccias, easy to make even for the less experienced in cooking.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 9.5-inch pan
- Cuisine: Italian
Ingredients
- 9.5 oz all-purpose flour
- 2/3 cup milk
- 1/3 cup water (lukewarm)
- 1 tsp dry yeast
- 1 tsp fine salt
- 1 tbsp extra virgin olive oil
- to taste sage
- to taste rosemary
- 3 tbsp water
- 1 tbsp extra virgin olive oil
Tools
- 1 Bowl
- 1 Spoon
- 1 Mixer
- 1 Baking Tray
Steps
To make Focaccia with Sage and Rosemary with Bowl Dough, first dissolve the yeast in the lukewarm water by mixing it with a spoon.
Meanwhile, in the mixer, put the herbs without stems that have been washed and dried beforehand and coarsely blend them with the milk.
Pour the flavored mixture into the bowl with 7 oz of the required flour.
Mix with a spoon and add the dissolved yeast in water and oil.
Mix again.
Add the remaining flour, the salt, and again work the dough with a spoon.
Cover with a cloth and let it rise for at least two hours or until the volume doubles, in a place protected from drafts.
I prefer to keep it in the oven with the light on.
After this time, take the bowl, give two quick folds with the spoon, and let it rest a few more minutes.
Meanwhile, slightly grease a baking tray or the chosen dish.
Pour the dough, spread it first with a slightly greased spoon on the back, and then with your hands.
Cover to let it rise for about 30 minutes.
Preheat the oven to 392°F in fan mode.
Bake and cook for 25 minutes or until the surface is nicely golden.
Brush the surface with the water and oil emulsion when the focaccia is still hot.
