Traditional Rosemary Focaccia
Ingredients
- 333.3 gWheat flour (sifted)
- 233.3 mlMineral water (lukewarm)
- 13.3 gFresh baker's yeast (crumbled)
- 40 mlExtra virgin olive oil (for the dough and topping)
- 6.7 gGray sea salt (fine)
- 2 pcRosemary (leaves only)
- 0.7 pinchFleur de sel (for crunch)
Method
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.
- 1
Crumble the fresh yeast into the lukewarm mineral water. Let it sit until small bubbles appear on the surface.
- 2
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
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
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
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
Bake at 220°C. The focaccia is ready when the crust is golden brown and the bottom sounds hollow when tapped.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days wrapped in a clean cloth. To revive it, pop it in a hot oven for 5 minutes.
