Focaccia

Ingredients

Dough

• 350 g bread flour (or all-purpose flour)

• 7 g salt (~1 teaspoon)

• 7 g sugar (~1 teaspoon)

• 5 g instant yeast (~1 1/2 teaspoon)

• 245 ml warm water

• 35 ml extra virgin olive oil

Toppings

• 1 ½ tbsp extra virgin olive oil

• 1 tbsp fresh rosemary (chopped)

• ¾ tsp flaky salt

• Optional: Cherry tomatoes, olives, caramelised onions, roasted garlic

Method

1. Make the Dough: In a large bowl, mix flour, salt, sugar, and yeast. Add warm water and mix until combined. Knead for about 10 minutes until smooth. Drizzle in olive oil and knead for another 2 minutes. (If using a stand mixer, use the paddle attachment)

2. Stretch, fold, rise: Cover the dough with a damp cloth and let it rise for 30 mins (15 minutes if it's in a warm environment). Using wet fingers (important), take one side of the dough, stretch it up and fold it over to the other size of the dough. Rotate the bowl 90 degrees and repeat another 3 times. Leave it to rest for 15 minutes and repeat the process.

3. Rest: Leave the dough to rest for an hour or until the dough has roughly doubled in size.

4. Prepare the Pan: Grease a small baking tray with olive oil. Transfer the dough onto the tray and gently stretch it to fit. Let it rest for another 30–45 minutes.

5. Dimple and Top: Use your fingers to press deep dimples into the dough. Drizzle with olive oil and sprinkle with rosemary and flaky salt.

6. Bake: Preheat oven to 220°C (430°F). Bake for 18–22 minutes until golden brown.

7. Cool & Serve: Let it cool slightly before slicing. Best served warm!