FOCACCIA

Focaccia With Rosemary & Sea Salt

I’m kickstarting my recipe collection with one of my favourite foods- focaccia!

With it’s crisp exterior, fluffy centre and the delicate crunch of salt that melts into fragrant oil, it’s just pleasure in every bite! I love how versatile focaccia is too. You can use it for sandwiches or it’s amazing as a sort of pizza with toppings baked on top too. But for all the ways I love being creative with focaccia, I also love it the traditional way with the simple flavour of sea salt and rosemary.

This recipe makes 2 pans, which I love if I’m looking to make different flavours however if you want to go for one big one (thicker slices, yes please) then use a larger and deeper pan.

Ingredients

2x baking tins, I’ve used 28x22cm sizes

512g strong white bread flour

2 tspn quality salt (e.g. kosher)

1 satchet of instant dried yeast

455ml lukewarm water

Olive oil

Maldon sea salt flakes

2 rosemary stems, leaves removed and stems discarded

Method

1. Add the instant yeast to the water and whisk together with a fork.

2. In a large bowl, mix the salt with the flour. Then slowly add the water/yeast and mix together to form a sticky ball of dough.

Note- The mixture will be quite sticky and wet compared to other breads. If you think you’ve added too much water, no stress, just add a little bit of flour bit by bit until the consistency feels right. Similarly, if you think the mixture is too dry, just add a little water until it feels right.

3. Drizzle the dough generously with olive oil and cover the bowl with a damp tea towel.

4. Leave the dough to prove for 1-2 hours until it has doubled in size.

5. Line your baking pans with baking paper and drizzle with a little oil all over, finishing in the middle to add a little more oil here.

6. Slowly knock the dough back and gently pull the dough into the centre, rotating with each fold until you have a rough ball.

7. Split the dough into 2 pieces. Place the first one in the prepared pan and roll it around in the oil to coat all over. Repeat with the second piece of dough.

8. Leave the dough, uncovered, to prove in the pans for around 3 hours or until the dough proves enough to fill the pan.

9. Heat the oven to 200 degrees Celsius (180 degrees fan).

10. Pour a tablespoon of oil around each unbaked focaccia and sprinkle them with the rosemary leaves. Coat your hands lightly with oil also. Push down with your fingers into the dough mix to form little dimples across the whole focaccia. Sprinkle with sea salt flakes all over.

11. Place the pans in the oven to bake for 25 to 30 minutes until golden and crisp.

12. Leave to cool for 10 minutes before cutting & serving.