Rosemary focaccia

bread
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. Prepare a large dish or baking tray. 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.
Baker Beanie Author

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