Rosemary focaccia

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Mix the flour, yeast, water, fine salt, and 20 ml oil in a large bowl. Stir with a spoon until no dry flour remains; the dough will be wet and sticky.

2. 02

   Cover and rest for 30 minutes. With wet hands, lift one side of the dough and fold it into the center. Repeat on all four sides. Cover, wait 30 minutes, and repeat the folds.

3. 03

   Let rise for another 30 minutes, until the dough looks airy and has noticeably increased in volume. Use 20 ml oil to generously grease a 23 × 33 cm metal pan.

4. 04

   Transfer the dough to the pan and gently stretch it out. Cover and rest for 60 minutes, until puffy. If it resists stretching, wait a few minutes before continuing.

5. 05

   Preheat the oven to 220 °C. Drizzle with the remaining 20 ml oil, press your fingertips into the dough to make dimples, and scatter over the rosemary and coarse salt.

6. 06

   Bake for 22 to 25 minutes, until the top is golden and the base is firm. Remove from the pan and cool on a rack for 30 minutes. Eat the same day or freeze cooled portions for up to 1 month.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.