Focaccia

🔥 Prep

• Measure out 500 g flour into a large mixing bowl.
• Dissolve 7 g yeast in 350 ml lukewarm water.
• Measure out 4 tbsp olive oil and set aside.
• Measure out 1 tbsp fresh rosemary and finely chop if desired.

🔥 Cook

• 1. Combine the flour and yeast-water mixture in the bowl, then mix until a shaggy dough forms.
• 2. Add the 4 tbsp olive oil to the dough and knead on a lightly floured surface for 10 minutes until smooth and elastic.
• 3. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rest in a warm place for 1 hour or until doubled in size.
• 4. Gently deflate the risen dough and transfer it to a baking sheet lined with parchment paper.
• 5. Press the dough out to about 2 cm thickness, creating dimples across the surface; drizzle the remaining olive oil over the top and sprinkle the chopped rosemary evenly.
• 6. Let the shaped focaccia proof for 20 minutes while the oven preheats to 200°C.
• 7. Place the baking sheet in the preheated oven and bake for 20-25 minutes until golden brown and the edges are crisp.
• 8. Remove the focaccia from the oven, let it cool on a rack for 5 minutes, then slice and serve.

🔥 Serve

• Serve warm, drizzled with a little extra olive oil and a flaky sea salt sprinkle.
• Pair with sliced ripe tomatoes, fresh mozzarella, and basil for a simple caprese-style accompaniment.
• Enjoy alongside a mixed green salad with lemon vinaigrette or a bowl of minestrone soup.
• Great as a base for sandwiches or as a side to grilled vegetables and meats.