Rosemary Focaccia

Classic rosemary focaccia with a crisp olive-oil crust, airy interior, dimples and flaky salt.

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Focaccia rewards patience more than advanced technique. A high-hydration dough, gentle folds and a generous final proof create the open texture associated with good bakery focaccia.

Ingredients

• 500 g strong bread flour
• 400 ml warm water
• 7 g instant yeast
• 10 g fine salt
• 70 ml extra-virgin olive oil (divided)
• 3 sprigs fresh rosemary (leaves picked)
• 1.5 tsp flaky sea salt
• 1 tsp honey (optional)

Step-by-step method

1. Mix the warm water, yeast and honey if using. Add the flour and fine salt and stir with a sturdy spoon until no dry flour remains. The dough will be very sticky.
2. Drizzle 1 tablespoon olive oil over the dough. Cover and rest for 15 minutes, then perform a set of stretch-and-folds by lifting each side of the dough and folding it into the centre.
3. Repeat the folds twice more at 15-minute intervals. Cover and leave the dough to rise for about 1 hour, or until noticeably puffy.
4. Pour 2 tablespoons olive oil into a 23 x 33 cm baking tray. Tip in the dough and gently stretch it toward the corners without tearing. If it springs back, wait 10 minutes and try again.
5. Cover and proof for 40–60 minutes until very airy and bubbly. Heat the oven to 230°C conventional or 210°C fan.
6. Drizzle the surface with most of the remaining olive oil. Oil your fingertips and press deep dimples all over the dough, pushing almost to the base of the tray.
7. Scatter with rosemary and flaky salt and bake for 20–25 minutes until deeply golden on top and underneath.
8. Brush or drizzle the hot focaccia with the last olive oil. Cool on a rack for at least 15 minutes before slicing so the crumb can set.