Focaccia Delights

STEP 1

Add the flour to a large mixing bowl. Sprinkle the yeast on one side and the fine salt on the other.

Hand sprinkling salt into flour and yeast

STEP 2

Mix the ingredients together thoroughly. This separation ensures the salt doesn’t come into direct contact with the yeast at first, allowing the yeast to activate properly.

Hand mixing flour

STEP 3

Form a well in the center of the flour mixture. Pour in 2 tbsp of olive oil and gradually add 350-400ml of lukewarm water. Stir until you have a slightly sticky dough, adjusting the water as needed.

Oil poured into flour

STEP 4

Lightly flour your work surface and turn the dough out onto it, scraping the bowl clean. Knead the dough for 5-10 minutes until it becomes soft and less sticky. Place the dough in a clean bowl, cover it with a tea towel, and let it rise for 1 hour, or until it has doubled in size.

Dough on surface

STEP 5

Grease a shallow rectangular tin (25 x 35cm) with oil. Transfer the dough to the floured work surface and stretch it gently to fit the tin. Cover with a tea towel and allow it to rise for an additional 35-45 minutes.

Hand pressing oiled dough

STEP 6

Preheat the oven to 220°C (200°C fan/gas 7). Use your fingers to gently press dimples into the surface of the dough, creating a textured pattern.

Fingers pressing dough

STEP 7

In a small bowl, combine 1½ tbsp of olive oil, 1 tbsp of water, and the flaky salt. Drizzle this mixture over the dough, then gently insert sprigs of rosemary into the dimples for added flavor.

STEP 8

Bake the focaccia for 20 minutes, or until it turns golden brown. While it’s still hot, drizzle with 1-2 tbsp of olive oil. Cut into squares and serve warm or cold, with extra olive oil on the side if desired.