Rosemary focaccia
A high-hydration loaf with crisp, olive-oil edges.
Ingredients
| Ingredient | Amount | Baker’s % |
|---|---|---|
| Dough | ||
| Plain flour | 360 g | 100% |
| Fine salt | 9 g | 2.5% |
| White sugar | 5 g | 1.4% |
| Instant yeast | 3 g | 0.8% |
| Warm water | 284 g | 78.9% |
| Olive oil | 18 g | 5% |
| Pan and topping | ||
| Olive oil | 26 g | 7.2% |
| Flaky salt | 1 g | 0.3% |
| Fresh rosemary | 2 g | 0.6% |
| Total | 708 g | 196.7% |
Method
- 1
Combine dough ingredients until no flour remains dry. Cover for 15 minutes.
- 2
Fold the dough around the bowl with a wet hand. Repeat three more times, allowing 15 minutes between rounds.
- 3
Let the dough expand for about an hour. Line the pan and coat it with half the topping oil.
- 4
Transfer dough gently; turn once to coat. Cover and proof for 1–1½ hours until airy and trembling.
- 5
Heat a conventional oven to 246°C / 475°F. Dimple the dough; add remaining oil, salt and rosemary.
- 6
Bake for 15–18 minutes. Remove from the pan; finish directly on the rack for 5–7 minutes in the switched-off oven.