Cook and Scale
Rosemary Focaccia
8 servings · 47 min total
A pillowy, dimpled Italian flatbread pooled with olive oil, scented with rosemary and finished with flaky salt. Impossible to stop at one square.
Ingredients
- 500 g wheat flour
- 2 tsp dry yeast
- 2 tsp salt
- 5 tbsp olive oil
- 2 tsp fresh rosemary
- 1 tsp salt
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the dough — Whisk the flour, yeast and 2 tsp salt in a large bowl. Add 3 tbsp of the olive oil and about 380 ml lukewarm water, then stir to a wet, sticky dough.
- 2.
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.
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.
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.