Classic Rosemary Focaccia

Instructions

1. 1

   In a large bowl, combine 400g all-purpose flour, 7g active dry yeast, and 1 tsp salt. Mix well.

2. 2

   Add 250ml warm water and 2 tbsp olive oil to the dry ingredients. Stir until a sticky dough forms.

3. 3

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

4. 4

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

5. 5

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

6. 6

   Punch down the dough and transfer it to a greased baking tray. Gently stretch and press the dough to fit the tray.

7. 7

   Use your fingers to make dimples all over the surface of the dough.

8. 8

   Drizzle a little extra olive oil over the top, then sprinkle with 2 tbsp fresh rosemary and 1 tsp coarse sea salt.

9. 9

   Let the dough rest for another 15 minutes.

10. 10

    Bake in the preheated oven for 20–25 minutes, or until golden brown.

11. 11

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