Rosemary Focaccia

Ingredients

• 500 g all-purpose flour (maida)
• 380 ml lukewarm water
• 2 tsp instant yeast
• 1 tsp sugar
• 2 tsp fine salt
• 7 tbsp olive oil, divided: 2 tbsp for the dough, 3 tbsp for the pan, 2 tbsp for the top
• 3 sprigs fresh rosemary, leaves picked and roughly chopped
• 1 tsp coarse sea salt, for sprinkling
• 2 tbsp cold water mixed with 1 tbsp olive oil from the top portion, for the brine (optional)

Instructions

1. Stir the lukewarm water, sugar and yeast together in a large bowl. Leave for 5 minutes until the surface looks foamy. The water should feel comfortably warm, not hot, or it will kill the yeast.
2. Add the flour, fine salt and 2 tbsp olive oil. Mix with a wet hand or spatula for about 2 minutes until no dry flour remains. The dough will be very sticky and loose; this is correct.
3. Cover the bowl and rest the dough for 15 minutes. This lets the flour absorb the water so the dough becomes easier to handle.
4. With a wet hand, lift one edge of the dough, stretch it up and fold it over the centre. Turn the bowl and repeat 6 to 8 times around the bowl until the dough feels smoother and tighter.
5. Cover and leave in a warm spot for 1 hour, until the dough has roughly doubled and looks bubbly on top.
6. Pour 3 tbsp olive oil into the baking tray and spread it over the base and sides. Tip the dough into the tray and turn it once to coat both sides in oil.
7. Gently stretch the dough towards the corners. If it springs back, rest it for 10 minutes and try again. Cover and let it rise for 40 minutes, until puffy and jiggly. Heat the oven to 220°C during the last 15 minutes.
8. Oil your fingertips and press straight down into the dough all the way to the tray, making deep dimples across the surface. Drizzle with the remaining 2 tbsp olive oil, then scatter over the rosemary and coarse salt.
9. Bake on the middle rack for 22 to 25 minutes, until the top is deep golden and the edges pull away from the tray. The base should be crisp when lifted with a spatula.
10. Slide the focaccia onto a wire rack, or leave it in the tray for 5 minutes before lifting out. Let it cool for at least 10 minutes before slicing into squares.

Tips

• Do not add extra flour when the dough feels sticky. The high water content is what makes the crumb open and soft.
• Be generous with the oil in the tray. It fries the base and gives the crisp golden bottom.
• Press the dimples deep, right down to the tray, or they will disappear as the dough bakes.
• Add the rosemary just before baking. If it sits on top too long or the oven runs hot, the leaves can turn bitter and dark, so press them lightly into the dimples.