Great bread can make a meal go from 6 to 10 in seconds. Our rosemary focaccia is the ideal co-pilot or starter for pretty much whatever you’re serving. Ps. Olive oil equals love in this recipe, It might seem like a lot, but it wouldn’t be a real Italian focaccia without it
60mins + 12hours rising
800g all purpose flour
1 tbsp rosemary, finely chopped (optional, leave it out for plain focaccia)
1 tbsp fine sea salt
5g fast action dried yeast
600 ml warm water
50g olive oil + 6 tbsp olive oil for coating
80ml warm water + ½ tsp salt
Add the flour, salt, rosemary (if using) and yeast to a large bowl and mix to combine. Add the warm water and olive oil and fold gently with a spatula for just a minute until it starts forming loose dough. Cover the bowl and let rest anywhere from 12 to 16 hours - until it has doubled in volume.
Once the dough has rested, use our hands to gently fold it into itself 2-3 times, removing it from the edges. Transfer it to a large rimmed baking tray coated with 2 tbsp olive oil.
Using your hands to gently stretch the dough out to the edges of the tray, continuing to stretch until it doesn’t return to the centre. Coat with an additional 2 tbsp olive oil. Let rest for an hour.
Pre-heat your oven to 230˚C and place a large inverted baking tray in the oven (cooking your focaccia tray directly on another hot tray will replicate a pizza stone and help create the crust you’re after).
Once your dough has rested, spread olive oil on your hands and use your fingers to make dimples in the dough, pressing firmly and then removing, along the whole of your dough. They don’t need to be perfect or arranged in a specific way, the important thing here is that they hold, so if your dough bounces back immediately after you poke it, press slightly harder.
Mix 80ml warm water with ½ tsp salt and stir until dissolved. Pour the water mixture onto the focaccia and let it fill the dimples.
Transfer to oven and bake for 30 minutes, until golden brown. Remove from oven, and brush with another 2 tbsp olive oil. Let cool for 10 minutes, then remove the focaccia from baking tray.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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