Focaccia
Community· not yet ratedA light, airy Italian olive oil bread dimpled and topped with rosemary and sea salt.
Ingredients
Nutrition (per serving)
≈ EstimatedInstructions
Mix the flour, yeast and salt in a bowl. Add the water and 3 tbsp olive oil and bring together into a wet, sticky dough.
Knead in the bowl or with a mixer for 8-10 minutes until smooth and elastic. Cover and leave to rise for 1 hour until doubled.
Drizzle 2 tbsp oil into a baking tray and tip in the dough. Stretch it gently to fill the tray, cover and leave to rise for another 45 minutes.
Heat the oven to 220C. Press your fingertips all over the dough to make deep dimples, then drizzle with the remaining oil.
Scatter with rosemary leaves and sea salt and bake for 20-25 minutes until golden. Cool slightly before cutting.
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