Rosemary & Garlic Focaccia
A soft, bubbly, olive-oil-rich focaccia dimpled all over and topped with fresh rosemary, slivered garlic and flaky sea salt. Makes two trays.
55 mins
Getting Somewhere
Serves 12
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Nutrition per serving
260
Calories
6g
Protein
38g
Carbs
9g
Fat
Ingredients
- 1kg strong white bread flour
- 2 teaspoons (7g sachet) instant yeast
- 20g fine salt
- 800ml lukewarm water
- 150ml good olive oil, divided
- 3 sprigs fresh rosemary, leaves picked
- 4 garlic cloves, thinly sliced
- Flaky sea salt
How to make it
1. Mix In a big bowl, mix the flour, yeast and fine salt. Add the water and 3 tablespoons of the oil and stir with a spoon or your hand until there's no dry flour. It will be very wet and sticky. That's right.
2. Stretch and fold Cover and leave for 30 minutes. Then, with a wet hand, grab one side of the dough, stretch it up and fold it over the middle. Turn the bowl and repeat 4 times. Do this 3 more times, 30 minutes apart. The dough gets smoother and stronger each time.
3. Rise Cover and leave until doubled and bubbly, about 1 hour.
4. Into the trays Pour 2 tablespoons of oil into each of two baking trays (about 23 x 33cm). Divide the dough between them and gently stretch it towards the corners. If it springs back, leave it 10 minutes and try again. Cover and leave for 45 minutes until puffy.
5. Dimple and top Heat the oven to 230°C (450°F). Drizzle the rest of the oil over the dough. With oiled fingers, press straight down all over to make deep dimples. Scatter over the rosemary, garlic slices and a good pinch of flaky salt.
6. Bake Bake for 20–25 minutes until deep golden on top and crisp underneath. Leave it in the tray for 5 minutes, then cool on a rack.
Good to know
- Best on the day. Next day, warm it in the oven to refresh it
- Slice it horizontally for sandwiches
- Other good toppings: halved cherry tomatoes, olives, red onion rings
Cooking ability level
Photos
