Rustic Rosemary & Sea Salt Focaccia

Ingredients

• 500g strong bread flour
• 7g instant yeast
• 10g fine sea salt
• 400ml warm water
• 80ml extra virgin olive oil (plus extra for drizzling)
• Fresh rosemary sprigs
• Flaky sea salt for topping

Instructions

1. 1

   In a large bowl, combine flour, yeast, and salt. Add warm water and 3 tbsp olive oil. Mix until a shaggy, sticky dough forms.

2. 2

   Cover and let rest for 10 minutes, then perform a series of stretch-and-folds: pull one side up and fold over, rotate the bowl 90°, and repeat 4 times. Rest 10 minutes and repeat twice more.

3. 3

   Drizzle 2 tbsp olive oil into a 9x13 baking pan. Transfer the dough and turn to coat. Spread gently without deflating.

4. 4

   Cover with plastic wrap and let rise for 1.5–2 hours until puffy and nearly doubled.

5. 5

   Drizzle remaining olive oil over the top. Using oiled fingers, dimple the entire surface deeply.

6. 6

   Press rosemary sprigs into the dimples and scatter flaky sea salt generously over the top.

7. 7

   Preheat oven to 220°C (425°F). Bake for 22–25 minutes until deeply golden on top and crispy on the edges.

8. 8

   Let cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with more olive oil before serving.

Frequently Asked Questions

Nutrition (per serving)