Rosemary Focaccia
Rosemary focaccia is an Italian olive-oil bread made from a high-hydration dough that is proofed twice, dimpled with fingertips, topped with rosemary, minced garlic, and flaky salt, and baked at 220 degrees Celsius. The wetter the dough, the better the signature open crumb and chewy interior develop, so resisting the urge to add extra flour during handling is important. A sixty-minute first proof followed by a thirty-minute second proof gives the yeast enough time to produce the gas that creates a light, airy structure. Generous olive oil pooled in the dimples essentially fries the surface during baking, creating crisp pockets across the top. Cooling for ten minutes after baking lets steam escape and sharpens the contrast between the crunchy crust and the moist, pillowy crumb inside.
Adjust Servings
Instructions
- 1
Dissolve yeast and sugar in warm water and let it activate for 5 minutes.
- 2
Mix flour and salt, then add yeast water and 1 tbsp olive oil to form a dough.
- 3
Fold and knead the sticky dough for 8 minutes, then proof for 60 minutes.
- 4
Oil the pan, spread the dough, and do a second proof for 30 minutes.
- 5
Dimple the dough with fingers and top with remaining oil, minced garlic, rosemary, and flaky salt.
- 6
Bake at 220C for 22-25 minutes until edges are golden.
- 7
Cool for 10 minutes before slicing for a moist crumb and crisp crust.
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