Italian focaccia is celebration bread: airy crumb, oily crust and fragrant rosemary. Slow fermentation builds maximum flavour.
Ingredients
How many are you cooking for?
Original recipe for 8 servings
- 500 g strong bread flour
- 350 ml warm water
- 10 g fine salt
- 7 g instant yeast
- 30 ml extra virgin olive oil
- 1 fresh rosemary sprig
- Coarse salt (flaky sea salt) for topping
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until…
- Step 2 Mix
Add the flour and fine salt, stir with a wooden spoon until a wet, sticky dough forms.
- Step 3 Prep 3 min
Pour in the olive oil and knead directly in the bowl for 3 minutes until fully…
- Step 4 Proof 20 min
Cover and ferment 1.5 h at room temperature with a stretch-and-fold every 20 minutes…
- Step 5 Pan
Transfer dough to a greased 30x40 cm pan and stretch gently with fingers to cover the…
- Step 6 Oven 45 min 220 °C
Rise 45 min more; preheat oven to 220 °C with a tray of water on the bottom for steam.
- Step 7 Prep
Press dimples with oiled fingers and drizzle generously with olive oil.
- Step 8 Oven 25 min 25 °C
Sprinkle rosemary and coarse salt; bake 25 minutes until golden and crisp outside.
- Step 9 Cool 10 min
Cool on a wire rack 10 minutes before cutting into squares and serving.