This chewy, soft focaccia is one of the most delicious recipes, and is ready to bake in just over an hour.
|2 tsp||Salt, fine|
|500 g||Bread flour|
|2 tsp||Yeast, dried or 16g fresh yeast|
|2 Tbsp||Olive oil, to smear over the dough|
|325 ml||Water, tepid - to soad the yeast in for 5 minutes.|
|4 Tbsp||Olive oil (Main)|
|1 ½ Tbsp||Fine salt|
|2 Tbsp||Olive oil, to brush dough|
|½ cup||Fresh rosemary, sprigs (Main)|
- Preheat oven to 220C.
- In a mixer bowl, use the dough hook attachment to mix together all step one ingredients for 4-5 minutes until they form a smooth dough.
- Brush dough with a smear of olive oil, cover with a cloth. Activate yeast by leaving in a warm spot for 40 minutes.
- Grease a baking tray before scraping the dough onto centre of the tray.
- Use a rolling pin to gently roll out the dough so it is around 2cm thick.
- Start in the middle and roll one side of the dough to the edge of the baking sheet, then back to the centre to roll out the other side to the other edge of the baking sheet. Do this only once if possible – it's important to retain as much air in the dough a possible. Sprinkle rosemary sprigs over the dough, then use your fingertips to press deep dimples into the dough.
- Leave the dough for approximately 30-35 minutes until it doubles in size.
- Whisk all step two ingredients together for 30 seconds or so, until they emulsify and colour changes. Pour this all over the surface of the dough and into the dimples.
- Bake for around 25 minutes until golden. Cool on a wire rack.
Cook's tip: For variations on the flavour, try adding a crushed garlic clove or 3 tbsp of chopped sundried tomatoes to step one. You can also sprinkle a small hand full of pitted olives, sliced onions over the dough along with the rosemary.