Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm water, yeast, and sugar. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Add the flour and fine sea salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy, sticky dough forms. Don't worry if it's not smooth; focaccia dough is meant to be wet.
- Pour 30 ml of olive oil over the dough. Using your hands, fold the dough over itself in the bowl a few times to incorporate the oil. Cover the bowl with cling film or a damp cloth and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Generously grease your baking tray with olive oil. Gently pour the risen dough into the prepared tray, trying not to deflate it too much. Gently spread it out with your fingertips to fill the tray, but don't force it.
- Drizzle the remaining 30 ml of olive oil over the dough. With oiled fingers, gently press dimples all over the surface of the dough. Scatter the fresh rosemary leaves and optional garlic slices evenly over the top, then sprinkle with flaky sea salt.
- Cover the tray loosely with cling film and let the focaccia rest for another 30 minutes while your oven preheats to 220°C (425°F).
- Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and cooked through. The bottom should also sound hollow when tapped.
- Once out of the oven, drizzle with a little more olive oil if desired. Let it cool slightly on a wire rack before slicing and serving. Enjoy your crispy, airy focaccia!
Nutrition
Notes
For an extra flavour boost, infuse the olive oil with crushed garlic and a pinch of chili flakes for about 30 minutes before drizzling it over the dough. It adds a wonderful depth!