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Once the rising time has elapsed, take the dough and roll it out on an oiled baking sheet, gently pressing it with your fingers to form an even layer.
Sprinkle the surface with chopped rosemary and coarse salt. Add a drizzle of oil and let it rise for another 20 minutes.
Preheat the oven to 220°C and cook the focaccia for about 25-30 minutes or until golden and crispy.
Remove from the oven and let it cool before serving.
Serving and storage tips:
Farmer's focaccia is ideal as an appetizer or side dish, accompanied by cold cuts, cheeses and grilled vegetables.
If not consumed immediately, it can be stored in a paper bag or wrapped in a cloth to keep it fresh. It is also excellent the next day, reheated for a few minutes in the oven.
You can enrich the focaccia with olives, dried tomatoes or grated cheese for an even richer flavor.
Variations:
Olive focaccia: Add chopped black or green olives to the dough for a stronger flavor.
Cherry tomato focaccia: You can add fresh cherry tomatoes cut in half on the surface of the focaccia before cooking.
Onion focaccia: Add thin slices of red onion on the surface for a sweet and aromatic touch.
FAQ:
Can I use dry yeast instead of fresh yeast? Yes, you can replace the fresh brewer's yeast with 7 g of dry yeast. In this case, you will have to add the yeast directly to the flour, without having to dissolve it in water.
How can I get an even crispier focaccia? You can increase the oven temperature to 240°C in the last 5 minutes of cooking, for an extra crispy effect.
Can focaccia be frozen? Yes, the farmer's focaccia can be frozen once it has cooled. Just wrap it well in cling film and store it in the freezer for up to 3 months. When you want it, just defrost it at room temperature and reheat it in the oven.
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