RecipenKitchen

Recipe

Rosemary Focaccia

2 h 30 min · Serves 8 · Italian

Why make it

A soft, airy Italian flatbread with a crisp golden base, deep olive oil dimples and fragrant rosemary. The dough is mixed by hand with no kneading, so it suits beginners.

Serves 8

You’ll need

  • 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…
  • 3 sprigs fresh rosemary, leaves picked and roughly chopped
  • 1 tsp coarse sea salt, for sprinkling

+ 1 more in the full recipe
1

Step 1 of 10

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

Step 2 of 10

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

Step 3 of 10

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

Step 4 of 10

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

Step 5 of 10

Cover and leave in a warm spot for 1 hour, until the dough has roughly doubled and looks bubbly on top.

The last 5 steps are in the full recipe.

Cook’s tip

Do not add extra flour when the dough feels sticky. The high water content is what makes the crumb open and soft.

Ready to cook?

Rosemary Focaccia

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe