Focaccia
A soft, open-crumbed flatbread with a crisp, olive oil fried base and a dimpled top scattered with rosemary and flaky salt.
Method
- 1
Mix the flour, yeast and fine salt in a large bowl, then pour in the water and 1 tablespoon of the oil.
- 2
Stir with a spatula until no dry flour remains. The dough will be very wet and sticky.
- 3
Cover the bowl and leave the dough to rest.
- 4
With a wet hand, lift one side of the dough, stretch it up and fold it over. Turn the bowl and repeat four times.
- 5
Cover again and leave until doubled, bubbly and wobbly when you shake the bowl.
- 6
Pour 2 tablespoons of the oil into the baking tin and tip the dough into it.
- 7
Turn the dough over to coat it in oil and leave it to relax.
- 8
Gently stretch the dough out to the corners of the tin with oiled fingers.
- 9
Cover and leave until puffy and well risen, heating the oven to 220°C for the last 20 minutes.
- 10
Drizzle the remaining oil over the top, then press your fingertips straight down to the base all over to make deep dimples.
- 11
Scatter over the rosemary leaves and flaky salt.
- 12
Bake until deep golden on top and crisp underneath.
- 13
Slide onto a wire rack and cool for at least 10 minutes before cutting.
Notes
- The wet dough is what gives focaccia its open, airy crumb. Keep your hands wet or oiled and it will not stick.
- For a deeper flavour, let the first rise happen in the fridge overnight, then leave the dough at room temperature for an hour before tipping it into the tin.
Equipment
Large mixing bowl, Spatula, 23 x 33 cm baking tin, Wire rack