Rosemary focaccia
An easy to make and easy to adapt Italian favourite. Here, Daisy flavours her focaccia with sea salt and rosemary but you can use any toppings you like. You will need a 30x20cm/7x11in baking tray for this recipe.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Olive Oil80 ml
- Warm Water300 ml
Instructions
8 steps- 1
To make the poolish, mix 100g of the flour, 100ml of the warm water and a pinch of yeast in a bowl. Cover with a tea towel and leave in a cool place overnight.
- 2
In the morning, add the remaining warm water, yeast, flour and salt to the poolish. Mix by hand for 5 minutes using the stretch and fold method: pull one side of the dough upward, fold it back over, turn the bowl slightly and repeat around.
5 min
- 3
Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size.
120 min
- 4
Preheat the oven to 250C.
- 5
Gently tip the dough out onto a well-oiled 30x20cm baking tray, handling it as little as possible.
- 6
In a jug, whisk olive oil, a splash of water and a pinch of salt together until emulsified.
- 7
With oiled fingers, gently stretch the dough to fill the tray, pour over the emulsified oil and dimple the dough all over with your fingertips.
- 8
Sprinkle with sea salt and rosemary. Bake for 18 minutes until golden brown.
18 min
Nutrition
1 serving ≈ 100 g
Nutrition values are estimates. - means data is unavailable.
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