Traditional Rosemary Focaccia

A golden, crunchy crust hiding a light, airy crumb. The aroma of warm olive oil and fresh rosemary fills the air as soon as it leaves the oven.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 387
• Protein: 8 g
• Carbs: 62 g
• Fat: 11 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 233.3 ml Mineral water ( lukewarm )
• 13.3 g Fresh baker's yeast ( crumbled )
• 40 ml Extra virgin olive oil ( for the dough and topping )
• 6.7 g Gray sea salt ( fine )
• 2 piece Rosemary ( leaves only )
• 0.7 pinch Fleur de sel ( for crunch )

Instructions

1. Yeast activation

   Crumble the fresh yeast into the lukewarm mineral water. Let it sit until small bubbles appear on the surface.

2. Kneading the dough

   Mix the wheat flour and grey sea salt. Pour in the water-yeast mixture and knead vigorously until the dough pulls away from the sides and becomes smooth and elastic.

3. First rise

   Place the dough in an oiled mixing bowl. Cover and let double in size in a warm place. The dough should be puffy and full of air.

4. Shaping and dimpling

   Gently deflate and spread the dough onto a generously oiled tray. Press your fingers firmly into the dough to create the characteristic focaccia dimples.

5. Second rise and topping

   Drizzle with extra virgin olive oil, sprinkle with fresh rosemary and fleur de sel. Let rise a second time until the dough is bouncy.

6. Baking

   Bake at 220°C. The focaccia is ready when the crust is golden brown and the bottom sounds hollow when tapped.

Chef's tips

• Don't be shy with the olive oil; it's what creates that almost fried, flavorful crust.
• The water must be lukewarm, not hot, otherwise you'll kill the yeast and your dough will stay flat.

Storage

Keeps for 2 days wrapped in a clean cloth. To revive it, pop it in a hot oven for 5 minutes.