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 mixing bowl, cover it with a damp cloth, and 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. Use your fingers to gently stretch and press the dough to fit the tray.

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

   Strip the leaves from 2 sprigs of fresh rosemary and scatter them evenly over the dough.

9. 9

   Sprinkle 1 tsp of sea salt flakes over the top.

10. 10

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

11. 11

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