Focaccia is a divine oven-baked Italian flatbread made with olive oil, quite similar in style to pizza dough. Crispy on the outside and soft on the inside, focaccia is a popular appetiser because it’s light, easily shareable and a great starter on its own or dipped in olive oil and aged balsamic vinegar.
Rosemary focaccia is a simple and delicious classic that you can dress up or down every time you make it.
Try adding roasted garlic, chopped chilli, cherry tomatoes, feta and olives. Or make two different variations for the table and you might end up not needing a main!
Rosemary And Sea Salt Focaccia
- 400 g flour
- 7 ½ g salt
- 7 g sachet of dried yeast
- 275 ml warm water
- 75 ml olive oil plus extra to drizzle
- 2 sprigs fresh rosemary leaves picked
- 15 ml coarse sea salt
- In a large bowl, sift the flour and salt together
- Make a well in the centre and add in the yeast
- Mix together the warm water and olive oil and add to the well
- Mix to form a soft dough
- Knead dough on a clean, lightly floured surface for 5 minutes
- Leave to rise in a dark space until the dough has proved (doubled in size) approx 1 hour
- Pre-heat oven to 190 °C
- Grease 2 medium-sized baking sheets
- Once the dough has proved, knock the dough down by kneading it a couple of times
- Divide the dough in half and shape it into rounds and press your fingers into the dough to form some dimples
- Drizzle with olive oil and sprinkle with rosemary leaves and sea salt
- Bake for 20 to 25 minutes until golden brown and hollow-sounding when tapped underneath
This stainless steel baking tray set has a shiny mirror finished surface to stop food from sticking. The baking sheet is completely smooth, without any rough spot, for quick and ease releasing of your freshly baked goods.
Rolled rims make it comfortable to hold and move from counter to oven and back again.