Rosemary Focaccia

Name: Rosemary Focaccia
Prep time: 50 min
Cook time: 24 min
Total time: 1 h 14 min
Yield: 8
Cuisine: Italian
Ingredients: 240ml water; Non-stick spray; 400g strong bread flour plus extra for kneading; 1 sachet instant dry yeast; 1 ½ tsp sea salt; 4 tbsp extra virgin olive oil, divided; 250–300ml lukewarm water; Rosemary sprigs; Flaked sea salt; Ninja Combi SFP701SM

Servings

Prep Time

50 minutes

Cook Time

24 minutes

Cuisine

Italian

Ingredients

240ml water
Non-stick spray
400g strong bread flour plus extra for kneading
1 sachet instant dry yeast
1 ½ tsp sea salt
4 tbsp extra virgin olive oil, divided
250–300ml lukewarm water
Rosemary sprigs
Flaked sea salt
Ninja Combi SFP701SM

Directions

Pour water into Combi Pan; add Crisper Plate and prepare cake tin with spray.
Mix flour, yeast, salt and 2 tbsp oil. Gradually add lukewarm water to form dough.
Spread dough into tin, place on Crisper Plate and slide into Level 1. PROVE at 35°C for 40 min.
Mix remaining oil with rosemary and salt. Dimple proved dough and drizzle mixture over it.
Select COMBI CRISP, 175°C, 20 min. Unit steams 3–4 min first. Serve warm.