Focaccia

Preparation

1. 01

   Step 01

   Add the active dry yeast to the warm water and let it sit for 5 minutes until foamy.

2. 02

   Step 02

   Combine the flour and fine salt in a large mixing bowl.

3. 03

   Step 03

   Add the yeast water to the flour mixture and add 30 ml of olive oil. Mix with a wooden spoon or by hand until a smooth, sticky dough forms.

4. 04

   Step 04

   Turn the dough out onto a lightly floured work surface and knead for 10 minutes. The dough should be smooth, elastic, and slightly sticky.

5. 05

   Step 05

   Grease a bowl with 10 ml of olive oil, place the dough inside, and cover with plastic wrap or a damp cloth. Let the dough rise at room temperature until doubled in size, approximately 90 minutes.

6. 06

   Step 06

   Thoroughly grease the bottom and sides of a 30x40 cm rectangular baking sheet with 15 ml of olive oil.

7. 07

   Step 07

   Transfer the risen dough to the center of the baking sheet. Gently press it out toward the edges using your fingertips. Do not force the dough; if it resists, let it rest for 5 minutes, then try again.

8. 08

   Step 08

   Let the dough rest uncovered for another 30 minutes. During this time, the dough will puff up slightly again.

9. 09

   Step 09

   Coat your fingertips with the remaining olive oil and press deep dimples into the surface of the dough at even intervals. Sprinkle with rosemary leaves and drizzle with coarse sea salt.

10. 10

    Oven

    Bake in a conventional oven preheated to 220°C for 20-25 minutes, until golden on top and crisp around the edges.

11. 11

    Step 11

    Remove from the oven and drizzle with a few drops of olive oil. Let rest for 10 minutes, then cut into square slices and serve.