Rosemary Focaccia

The key to focaccia is generosity: plenty of water in the dough, plenty of olive oil in the pan, and deep fingertip dimples.

Ingredients

• 500 g strong white bread flour
• 7 g instant yeast
• 10 g fine salt
• 400 ml warm water
• 60 ml extra-virgin olive oil, plus more for the pan
• 3 rosemary sprigs, leaves picked
• Flaky salt

Method

1. Mix flour, yeast, salt, water, and 30 ml olive oil until no dry flour remains. Cover and leave for 1 hour.
2. Oil a 30 x 20 cm baking tray. Stretch the dough into it, cover, and let rise for 45 minutes.
3. Heat oven to 220°C. Oil your fingertips and press deep dimples all over the dough. Drizzle with remaining oil, rosemary, and flaky salt.
4. Bake for 22 to 25 minutes until deeply bronzed. Cool for 10 minutes before tearing.

Serve it with

Best warm with soup, salad, or a plate of good olives.