Rosemary Focaccia

Method

1. 1
   • wheat flour 500 g
   • dry yeast 2 tsp
   • olive oil 5 tbsp
   • salt 1 tsp
   • water 3¾ dl

   Mix the dough — Whisk the flour, yeast and 2 tsp salt in a large bowl. Add 3 tbsp of the olive oil and the listed amount of lukewarm water, then stir to a wet, sticky dough.

2. 2
   • olive oil 5 tbsp

   Let the dough rise — Cover and let rise until doubled and bubbly, about 1.5 hours. Drizzle a tray with 1 tbsp oil and tip the dough onto it.

3. 3
   • olive oil 5 tbsp
   • fresh rosemary 2 tsp
   • salt 1 tsp

   Dimple and top the dough — Oil your fingers and dimple the dough all over. Scatter with rosemary, drizzle the last tablespoon of oil and sprinkle with flaky salt. Rest 20 minutes.

4. 4

   Bake until golden — Bake at 220°C/430°F for 20-22 minutes until deep golden. Cool briefly, then cut into squares and serve warm.

   ⏱22 min