Lunch
Free Recipe
Rosemary Focaccia
Dimpled olive oil bread with flaky sea salt and fresh rosemary -- crispy outside, airy inside.
In the Kitchen
Ingredients
- 500g strong white flour
- 7g instant yeast
- 10g salt
- 430ml warm water
- 100ml extra virgin olive oil plus extra
- Fresh rosemary sprigs
- Flaky sea salt
Method
1
Mix flour, yeast, salt, water, and 60ml oil into a shaggy dough; rest 1 hour.
2
Pour remaining oil into a 25x35cm tin; stretch dough to fill. Rest 1 more hour.
3
Dimple vigorously with oiled fingers; press in rosemary and drizzle more oil.
4
Bake at 220C for 20-25 minutes until deeply golden and hollow sounding.