Rosemary focaccia with salume recipe | Gourmet Traveller
There's nothing better than soft, fluffy focaccia, straight out of the oven. It's easier than you think.
Ingredients
- Thinly sliced salume, to serve
- Focaccia dough
- 10 gm dried yeast (about 1½ sachets)
- 420 gm plain flour
- 80 ml (⅓ cup) extra-virgin olive oil, plus extra for greasing and drizzling
- 1½ tbsp rosemary leaves
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