Focaccia with Arugula and Rosemary
recipe

Preparation Time: 1 hour 30 minutes
Serving Size: 8 servings
Ingredients:
- 500 g durum wheat flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 25 g fresh yeast
- 50 ml good quality olive oil
- 250 ml warm water
- Fresh arugula
- Fresh rosemary
- Extra olive oil for topping
Instructions:
1. Dissolve the yeast and sugar in warm water in a bowl.
2. Add the flour and salt, and mix well.
3. Incorporate the olive oil into the dough and knead until smooth and elastic.
4. Allow the dough to rise under a cloth for about 1 hour, until it has doubled in size.
5. Grease a baking tray with olive oil and pour the dough onto it, spreading it evenly.
6. Make deep indentations in the surface of the dough with your fingers.
7. Sprinkle fresh rosemary and arugula on top.
8. Let the focaccia rise again for about 30 minutes.
9. Bake in a preheated oven at 200°C (392°F) for about 20-25 minutes, or until the top is beautifully golden brown.
10. Allow to cool slightly before serving. Enjoy!
Nutritional Information (per serving):
- Calories: 220
- Protein: 6 g
- Carbohydrates: 36 g
- Fat: 7 g
- Fiber: 2 g
- Sodium: 200 mg

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