Rosemary focaccia
Ingredients
makes 1 loaf
- •500g strong white bread flour or plain flour
- •475ml warm water
- •7g dry instant yeast
- •1 tsp caster sugar
- •10g sea salt
- •2 tbsp extra virgin olive oil
Toppings
- •2 tbsp extra virgin olive oil
- •1 garlic clove, minced
- •2 sprigs fresh rosemary
- •1 tsp dried oregano (optional)
- •½ tsp flaky sea salt
Directions
Cooking mode
- 1. In a large bowl, add the flour, sugar, salt and yeast and mix well. Add the water and mix well to form a sticky dough. Cover and leave to rest for 1-2 hours until doubled in size.
- 2. Perform a stretch and fold with at least 6 folds. Drizzle the top with 2 tbsp olive oil, then cover and leave to rest for another 2 hours. Refrigerate for 10-12 hours, or up to 3 days for flavour development.
- 3. Line a large dish or baking tray with baking paper. Wet your hands and transfer the dough to the dish, stretching it out carefully. Cover with a damp tea towel and leave in a warm place for 2-4 hours until doubled in size.
- 4. To prepare the toppings, in a small bowl whisk together the olive oil, garlic, rosemary leaves, and oregano.
- 5. Preheat the oven to 220°C. Drizzle over the topping and press into the dough to make dimples all over the top. Sprinkle with flaky sea salt. Bake for 20-25 minutes, or until golden brown.
- 6. Immediately transfer to a wire rack and loosely cover with a tea towel to keep the crust soft. Leave to cool before serving.
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