Homemade Focaccia
Soft, dimpled bread with olive oil, rosemary, and sea salt. Great with soup, dipped in oil, or as a sandwich base.
Ingredients
- 500 g bread flour
- 400 ml lukewarm water
- 7 g dry yeast
- 10 g salt
- 50 ml olive oil, plus more for pan and topping
- Fresh rosemary and coarse sea salt
Method
- Mix flour, yeast, and salt. Add water and olive oil, mix until a sticky dough forms. Knead 10 minutes. Rise in an oiled bowl until doubled, 1–2 hours.
- Oil a large baking sheet. Press the dough into the pan. Cover and rise 45 minutes.
- Preheat oven to 220°C (425°F). Dimple the dough, drizzle with olive oil, scatter rosemary and salt.
- Bake 20–25 minutes until golden. Cool on a rack.