Rosemary Focaccia
Focaccia is the kindest bread for beginners: no kneading, just a few folds, and a well-oiled tin does the rest. The base turns out crisp, almost fried, the crumb light and open, and every dimple collects olive oil, salt and rosemary. We love it warm, on its own or next to a bowl of soup.
- Prep
- 20 min
- Cook
- 25 min
- Rest
- 3 h 35 min
- Total
- 4 h 20 min
- Servings
- 10
- Level
- Easy
- Per serving
- 255 kcal
Ingredients
For the dough
For the tin and topping
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What to use instead
No fresh rosemary? Use thin rings of red onion or 1 teaspoon of dried oregano instead.
Makes: 1 focaccia (25 × 35 cm), 10 pieces
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Mix the dough
In a large bowl, combine the flour and yeast, pour in the warm water and stir with a spoon into a sticky mass with no dry flour. Leave for 15 minutes, then sprinkle over the salt and pinch it in with a wet hand for a minute or two until dissolved.
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Step 2: Fold and rise
Over the next 2 hours, do a set of folds every 30 minutes: with a wet hand, lift the dough from one side and tuck it underneath, turning the bowl, 4 times. By the end it should have doubled and be smooth, puffy and full of bubbles.
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Step 3: Move to the tin
Pour 3 tablespoons of oil into a 25 × 35 cm tin and ease the dough into it. Tuck the edges under, flip it so it’s coated in oil, then gently stretch it towards the corners. If it springs back, wait 10 minutes and try again.
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Step 4: Proof in the tin
Cover and leave for 60–75 minutes, until the dough fills the corners, looks puffy and jiggles when you shake the tin. Heat the oven to 230 °C (445 °F) with a rack in the lower third.
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Step 5: Dimple
Whisk the remaining oil with 2 tablespoons of water and pour it over the dough. With oiled fingers, press deep dimples all over, right down to the bottom of the tin. Scatter with the rosemary and flaky salt.
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Step 6: Bake
Bake for 22–25 minutes, until deep golden on top. Lift a corner with a spatula: the base should be browned and crisp.
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Step 7: Cool on a rack
Slide the focaccia out onto a rack straight away and let it cool for at least 10 minutes. Left in the tin, the base steams and softens.
Tips & variations
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Tip
The oil-and-water mix poured over before dimpling is deliberate: the water steams and keeps the top tender while the oil turns it golden.
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Variation
For deeper flavour, refrigerate the dough for 12–24 hours after the folds, then continue in the tin, allowing 2–3 hours for the final proof.
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Swap
No fresh rosemary? Use thin rings of red onion or 1 teaspoon of dried oregano instead.
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Storage
Keep in a paper bag for up to 2 days and reheat at 200 °C for 5 minutes to re-crisp the base.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 255 kcal | 2,550 kcal |
| Protein | 6 g | 60 g |
| Fat | 8 g | 80 g |
| Carbohydrates | 38 g | 380 g |
Approximate values calculated from standard ingredient data.
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