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- Rosemary Focaccia
As Italian breads go, focaccia is one of the tastiest and really versatile - learn how to handle this sticky dough and you'll master this Italian classic. Keep working the dough until it's smooth – and don't be tempted to add extra flour.
Makes 2 loaves
- 800g plain flour
- 4 tbsp olive oil, plus extra for oiling
- 2 tsp fine sea salt, plus extra for sprinkling
- 14g easy bake yeast
- 4 sprigs fresh rosemary, finely chopped
Total time required
- Preparation time:
- Cooking time:
- Other time: 1 - 1.5 hours rising | 1 hour proving
You will need 600ml of warm water for this recipe.
- In a jug, mix together the oil and water.In a large bowl, mix together the flour, salt and yeast. Make a well in the middle, pour the liquid into the flour and bring together using your fingers.
- Turn the dough out on to a lightly floured worktop and knead. The dough will be moist and sticky but keep kneading for 10-15 minutes until it becomes smooth and springy when pressed.
- Form the dough into a ball and place in an oiled bowl, turning the dough to coat. Cover with oiled clingfilm and leave in a warm place to rise until doubled in size – this will take about 1-1.5 hours.
- Knock the dough back and divide into 2. Transfer each half into a 28cm x 18cm baking tin brushed with oil; push the dough into the corners to fit the tin.
- Cover the tins with oiled clingfilm and leave in a warm place for another hour, until the dough feels spongy when pressed gently.
- Heat the oven to 220ºC/200°C fan/Gas 7. Before baking, brush the loaves liberally with oil and scatter over the rosemary and about 1 tsp salt.
- Gently poke small dimples into the dough with your fingertips (this technique will also help to push the rosemary and oil into the dough). Bake for about 20 minutes or until golden.
- Enjoy while still warm or turn out on to a wire rack and leave to cool.