Rosemary and Sea Salt Focaccia
The restaurant’s daily focaccia, halved for a home oven tray: high-hydration, olive-oil rich, with rosemary and flaky salt and a crisp golden base.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 10
- Level
- Easy
Photo coming soon
We bake focaccia every day for the bread service, and this is that recipe, halved to fit a standard 30 × 40 cm home tray.
It’s a wet dough, which is what gives it the big airy holes. Oiled hands make it easy to handle.
Ingredients
Method
- Mix the flour, water, salt, yeast and 50 g olive oil until a shaggy dough forms.
- Knead with a dough hook (or by hand with oiled hands, using stretch-and-folds) for 6–8 minutes until smooth and elastic.
- Cover and prove for at least 1 hour, until doubled.
- Pour 30 g oil into a 30 × 40 cm tray. Knock back the dough, tip it into the tray and stretch it out to the corners. If it springs back, rest it 10 minutes and try again.
- Dimple all over with oiled fingertips, scatter with flaky salt and rosemary, cover and prove for another hour until doubled.
- Bake at 200°C for 25–30 minutes until deep golden. Brush with a little more oil and cool on a rack.
Chef’s notes
- For more flavour, do the first prove overnight in the fridge.
- Lift the focaccia out onto a rack straight away so the base stays crisp.
Questions about this recipe
Why is my focaccia dense?
Usually under-proving or too much flour. Let the dough fully double both times and keep it wet. Use oil on your hands, not extra flour.
