Focaccia With Rosemary

Instructions

1. Step 1

   Combine the bread flour, instant yeast, and fine salt in the mixing bowl.

   Ingredients used: 500.0 gr bread flour, 10.0 gr Fine Salt, 7.0 gr Instant Yeast

   Cookware: mixing bowl, wooden spoon

2. Step 2

   Add the water and 1 tbsp (15 ml) olive oil. Stir until no dry flour remains and a sticky, cohesive dough forms.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 400.0 ml Water

   Cookware: mixing bowl, wooden spoon

3. Step 3

   Coat the dough and the inside of the bowl with 2 tsp (10 ml) olive oil. Cover and leave in a warm place until doubled and bubbly.

   Timer: 75 min (fixed)

   Ingredients used: 10.0 ml Extra Virgin Olive Oil

   Cookware: dough scraper, mixing bowl

4. Step 4

   Coat the baking pan with 2 tsp (10 ml) olive oil. Scrape in the dough and gently stretch it toward the corners without forcing out the air.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Extra Virgin Olive Oil

   Cookware: baking pan, dough scraper

5. Step 5

   Preheat the oven to 220°C.

   Cookware: oven

6. Step 6

   Cover the pan and let the dough rise until puffy and nearly doubled in thickness.

   Timer: 35 min (fixed)

   Cookware: baking pan

7. Step 7

   Drizzle the dough with the remaining 2 tsp (10 ml) olive oil. Press deep dimples over the surface with oiled fingertips, then scatter with the rosemary and flaky sea salt.

   Timer: 3 min (fixed)

   Ingredients used: 10.0 ml Extra Virgin Olive Oil, 6.0 gr Rosemary, 2.0 gr Sea Salt

   Cookware: baking pan

8. Step 8

   Bake at 220°C until deeply golden on top and cooked through, with an internal temperature of at least 93°C if checked.

   Timer: 23 min (fixed)

   Cookware: baking pan, oven

9. Step 9

   Let the focaccia stand in the pan briefly, then transfer it to a wire rack. Cool for at least 15 minutes before slicing.

   Timer: 15 min (fixed)

   Cookware: baking pan, wire rack