Autolysed Focaccia with Rosemary

Instructions

1. 1

   In a large mixing bowl, combine 500g of all-purpose flour and 350ml of water. Mix until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest for 30 minutes to autolyse.

2. 2

   After 30 minutes, add 10g of salt and 7g of instant yeast to the dough. Mix well until all ingredients are fully incorporated.

3. 3

   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

4. 4

   Place the dough back into the bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour or until it has doubled in size.

5. 5

   Preheat your oven to 220°C (428°F).

6. 6

   Once the dough has risen, transfer it to a well-oiled baking tray. Stretch and press the dough to fit the tray, making sure it is evenly spread.

7. 7

   Drizzle 50ml of olive oil over the surface of the dough. Use your fingers to create dimples all over the dough.

8. 8

   Sprinkle 10g of fresh rosemary and 5g of sea salt flakes evenly over the top of the dough.

9. 9

   Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and cooked through.

10. 10

    Remove from the oven and let it cool slightly before slicing and serving. Enjoy your Autolysed Focaccia with Rosemary!