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focaccia
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Rosemary and Coarse Sea Salt Focaccia


Course Appetizer
Difficulty Low
Prep Time 20 minutes
Cook Time 10 minutes
Proofing time 2 hours
Total Time 30 minutes
Servings 1 baking sheet of 42x28cm
Author Lorena Salinas from Cravings Journal

Ingredients

  • 780 g all purpose flour
  • 2 tsp fine salt
  • 2 tsp sugar
  • 13 g instant yeast
  • 440 ml lukewarm water (you can also weight it)
  • 120 ml extra virgin olive oil (you can also weight it) + more to proof and bake
  • 4 sprigs rosemary, only leaves and chopped + a few tips to decorate
  • 1/2 tsp coarse sea salt to decorate

Instructions

  1. Put the flour, fine salt, sugar, yeast, water and oil in a bowl for a stand or handheld mixer. If you don't have one, a large bowl will do.

  2. Mix everything roughly using the hook attachment and then knead on medium speed for 7min. If you don't have a mixer, mix with a spatula until it doesn't help anymore, finish mixing with your hands and kneading for 15min.

  3. Put a bit of olive oil on a clean bowl and let the dough rest inside covered with a kitchen cloth for an hour or until it doubles in size.

  4. Drizzle olive oil on the base of the baking sheet and spread the dough on top. Cover again and let it rest for 1 hour again or until it doubles in size.

  5. Make dimples on the dough by gently pressing with your fingers.

  6. Drizzle olive oil on top (on the video you'll see I did it after adding the rosemary but it's best if you do it before) and then scatter the rosemary and coarse sea salt.

  7. Take to a preheated oven at 230C for 10min or until nicely golden on top.