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The KILIG Kitchen · Breads
Focaccia Bread with Rosemary
VNFDF
Ingredients
- All-purpose flour - 2 cups (240 g)
- Yeast - 1 tsp (3 g)
- Warm water - 1 cup (240 ml)
- Olive oil - 3 tbsp (45 ml)
- Rosemary - 1 tbsp, chopped
- Salt - 1 tsp (5 g)
Method
- Combine flour, yeast, water, oil, and salt into dough.
- Rest 1 hr; spread in greased tray, press dimples, drizzle oil, add rosemary.
- Air Fry at 180°C for 15-16 min, until golden.
Chef's Notes
Crisp-edged, soft-centred Italian bread - perfect with soups or salads.
Serving Suggestions
Slice and serve with olive oil and balsamic.