Rosemary Focaccia
Quick answer
- Active time
- 45 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The dough stays sticky, too wet to knead neatly, and goes into the pan that way.
Read more
Fingertip dimples catch pools of olive oil that all but fry the top in the oven, so the surface studded with rosemary, garlic and flaky salt turns crisp, and the inside is full of big, uneven holes.
Ingredients
Instructions
- 1
Warm 220 ml water until just lukewarm, then dissolve 5 g dry yeast and 5 g sugar in it.
- 2
Let it stand for 5 minutes, and use it once small bubbles appear on the surface.
- 3
Mix 300 g bread flour and 6 g salt evenly in a bowl.
- 4
Add the yeast water and 1 tablespoon olive oil, then mix until no dry flour remains, keeping the dough sticky instead of adding extra flour.
- 5
With the dough still sticky, fold it up and over itself with a hand or spatula for about 8 minutes.
- 6
When the surface looks slightly smoother, cover it and proof in a warm spot for 60 minutes.
- 7
Coat the pan with 1 tbsp olive oil and transfer the dough.
- 8
Ease it toward the edges without forcing it, letting it rest as needed, then proof for another 30 minutes.
- 9
Dip your fingers in the remaining 1 tbsp olive oil and press dimples almost to the bottom.
- 10
Spread the remaining oil, 8 g chopped garlic, 1 tbsp rosemary, and 0.5 tsp flaky salt evenly over the dough.
- 11
Bake in a preheated 220C oven for 22 to 25 minutes.
- 12
Remove it when the edges and top are golden, cool for 10 minutes so steam can escape, then slice while the crust stays crisp.
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