Focaccia
A soft, herb-infused Italian flatbread, distinct for its generous drizzle of olive oil and fresh rosemary, topped with coarse sea salt.
300g
7g
6g
200ml
30ml
5g
3g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 7g | — | — | |
| 3 | | 6g | — | — | |
| 4 | | 200ml | — | — | |
| 5 | | 30ml | — | — | |
| 6 | | 5g | — | — | |
| 7 | | 3g | — | — |
Tip the flour into the large mixing bowl.
All-purpose flour · 300 g
Stir in the yeast on one side of the bowl.
Instant yeast · 7 gAdd the salt on the other side, away from the yeast.
Kosher salt · 6 gPour in the warm water.
Warm water · 200 mlAdd 2 teaspoons of the olive oil.
Extra-virgin olive oil · 10 mlMix with the wooden spoon until there is no dry flour left.
Knead in the bowl for about 8 minutes, until smooth, soft and springy.
Cover the bowl with cling film.
Leave somewhere warm for about an hour, until doubled in size.
Brush a 20 × 30 cm roasting tin with 2 teaspoons of the olive oil.
Extra-virgin olive oil · 10 ml
Peel off the cling film and tip the dough into the tin.
Turn it once to coat it in the oil, then press and stretch it out to the corners, about 2 cm thick.
Cover the tin with the tea towel.
Leave for about 30 minutes more, until puffy and risen by about half.
Meanwhile, turn the oven to 220 °C and let it heat fully.
Lay the rosemary on the chopping board.
Fresh rosemary · 5 g
Strip the needles off the stalks.
Lift off the towel and press your fingertips all over the dough, right down to the tin, to make deep dimples.
Drizzle the last 2 teaspoons of oil over, so it pools in the dimples.
Extra-virgin olive oil · 10 ml
Sprinkle with the sea salt.
Coarse sea salt · 3 gPut the tin in the oven.
Bake for 20–25 minutes, until golden on top and crisp underneath.
Using oven gloves, take the tin out.
Leave to cool for 10 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Tip the flour into the large mixing bowl.⏱ 10sResultAll-purpose flour |
| 2 | 7 g | | Stir in the yeast on one side of the bowl.⏱ 5sResultFlour and yeast |
| 3 | 6 g | | Add the salt on the other side, away from the yeast.⏱ 5sResultDry dough mix |
| 4 | 200 ml | | Pour in the warm water.⏱ 10sResultFlour and warm water |
| 5 | 10 ml | | Add 2 teaspoons of the olive oil.⏱ 5sResultDough ingredients |
| 6 | — | | Mix with the wooden spoon until there is no dry flour left.⏱ 1 minResultShaggy dough |
| 7 | — | | Knead in the bowl for about 8 minutes, until smooth, soft and springy.⏱ 8 minResultSmooth focaccia dough |
| 8 | — | | Cover the bowl with cling film.⏱ 10s |
| 9 | — | | Leave somewhere warm for about an hour, until doubled in size.⏱ 1 hrResultRisen focaccia doughused in step 11 |
| 10 | 10 ml | | Brush a 20 × 30 cm roasting tin with 2 teaspoons of the olive oil.⏱ 15sResultExtra-virgin olive oil |
| 11 | Risen focaccia doughstep 9 | | Peel off the cling film and tip the dough into the tin.⏱ 15sResultOiled focaccia dough |
| 12 | — | | Turn it once to coat it in the oil, then press and stretch it out to the corners, about 2 cm thick.⏱ 1 minResultFocaccia dough stretched to the corners |
| 13 | — | | Cover the tin with the tea towel.⏱ 10s |
| 14 | — | | Leave for about 30 minutes more, until puffy and risen by about half.⏱ 30 minResultPuffy focaccia dough |
| 15 | — | | Meanwhile, turn the oven to 220 °C and let it heat fully.⏱ 15 min |
| 16 | 5 g | | Lay the rosemary on the chopping board.⏱ 5sResultFresh rosemary |
| 17 | Fresh rosemarystep 16 | | Strip the needles off the stalks.⏱ 40sResultStripped rosemary leaves |
| 18 | Stripped rosemary leavesstep 17 |  | Put the rosemary in the small bowl.⏱ 5sResultStripped rosemary leavesused in step 21 |
| 19 | — | | Lift off the towel and press your fingertips all over the dough, right down to the tin, to make deep dimples.⏱ 30sResultDimpled focaccia dough |
| 20 | 10 ml | | Drizzle the last 2 teaspoons of oil over, so it pools in the dimples.⏱ 10sResultOiled dimpled dough |
| 21 | Stripped rosemary leavesstep 18 | | Scatter the rosemary over.⏱ 10sResultDough with rosemary |
| 22 | 3 g | | Sprinkle with the sea salt.⏱ 5sResultFocaccia ready to bake |
| 23 | — | | Put the tin in the oven.⏱ 10sResultFocaccia ready to bake |
| 24 | — | | Bake for 20–25 minutes, until golden on top and crisp underneath.⏱ 22 minResultBaked focaccia |
| 25 | — | | Using oven gloves, take the tin out.⏱ 10sResultBaked focaccia |
| 26 | Baked focacciastep 25 |  | Slide the focaccia out onto the wire rack.⏱ 20sResultBaked focaccia |
| 27 | — | | Leave to cool for 10 minutes.⏱ 10 minResultCooled focaccia |
| Total Time | 2 hr 21 min | ||
A batch eaten a portion at a time — about 6 portions. Serve what is wanted now and keep the rest.
- Move it to the serving board.
- Cut into 6 squares and serve warm.
| Nutrient | Per serving |
|---|---|
| 229kcal | |
| 6g | |
| 6g | |
| 0.8g | |
| 39g | |
| 0.2g | |
| 2g | |
| 583mg |
Focaccia
A soft, herb-infused Italian flatbread, distinct for its generous drizzle of olive oil and fresh rosemary, topped with coarse sea salt.
What you’ll doYou will mix flour, yeast, salt, water and a little olive oil into a dough, knead it and leave it to rise for an hour. It is stretched into an oiled 20 × 30 cm tin and left to puff up again, then dimpled deeply, drizzled with oil, topped with rosemary and sea salt and baked until golden and crisp underneath.
Ingredients
- All-purpose flour300 g
- Instant yeast7 g
- Kosher salt6 g
- Warm water200 ml
- Extra-virgin olive oil30 ml
- Fresh rosemary5 g
- Coarse sea salt3 g