Ingredients
Dough
Topping
Directions
- 1
Mix the yeast and flour together well, add water, oil and then salt. Mix again really well with a metal spoon. Scrape the sides with a spatula.
- 2
Cover and rest 30 min.
- 3
Get a bowl with some water ready to wet your hands so the dough doesn’t stick to them.
- 4
After 30 min do 4-5 stretch and folds as shown cover and rest another 30 minutes.
- 5
Repeat the stretch and fold process wetting hands as necessary and then at the end using your two fingers fold the dough inwards (as shown in the video) cover for 45 minutes.
- 6
While the dough is resting grease your dish and cover in parchment paper.
- 7
Once the dough is ready pour it out onto the dish, be patient it should come out on its own.
- 8
Fold each end over, turn the dough 90° and flip over.
- 9
Gently stretch the dough from underneath and cover for 45 minutes.
- 10
Preheat your oven to 210C.
- 11
Once the dough is done oil up your hands and start to dimple. Really massage as your fingers are inside to create the bubbles.
- 12
Oil your rosemary and add to the focaccia plus a sprinkle of salt if you wish, drizzle some more olive oil and bake for 30 min on medium low shelf (for the last 10 min you can put it on the bottom of the oven to crisp the bottom)
- 13
Take it out of the dish and cool on a wire rack
