Rosemary Focaccia

Method

1. 01

   Step 1

   Mix flour, yeast, fine salt, water and 25 ml oil to a sticky dough. Fold in the bowl several times and cover for 60 minutes.

2. 02

   Step 2

   Oil a 23 x 33 cm metal pan with 20 ml oil. Stretch dough into it, rest 20 minutes, then stretch gently again.

3. 03

   Step 3

   Cover and rise 40–50 minutes. Heat oven to 220°C.

4. 04

   Step 4

   Drizzle remaining oil over dough. Press deep dimples with oiled fingers and sprinkle with rosemary and flaky salt.

5. 05

   Step 5

   Bake 22–27 minutes until golden. Cool on a rack for 10 minutes before cutting.