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Rosemary And Sea Salt Focaccia
Rosemary focaccia is a simple and delicious classic that you can dress up or down every time you make it.
Servings
2
medium breads
Prep Time
30
minutes
mins
Total Time
1
hour
hr
Ingredients
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
Metric
-
US
Instructions
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
Notes
Focaccia is best served warm but can be easily reheated with a few minutes in a medium oven.
Course:
Baking
Keyword:
baking, bread, focaccia