Rustic Rosemary Olive Focaccia

Step by step

Method

1. 01

   In a large bowl, combine the lukewarm water and yeast, letting it sit for 5 minutes until foamy.

2. 02

   Add the bread flour and 10g of salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Add 30g of olive oil and mix until incorporated.

3. 03

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

4. 04

   Lightly grease a clean bowl with a small amount of olive oil. Place the dough in the bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.

5. 05

   Preheat your oven to 220°C (425°F). Generously grease a 9x13 inch baking pan with the remaining 20g of olive oil.

6. 06

   Gently transfer the dough to the prepared baking pan. Using your fingertips, dimple the entire surface of the dough, pressing down to create characteristic indentations.

7. 07

   Scatter the chopped fresh rosemary and halved olives evenly over the dough. Sprinkle with the remaining 2g of fine sea salt.

8. 08

   Let the focaccia rise for another 20-30 minutes while the oven preheats.

9. 09

   Bake for 20-25 minutes, or until golden brown and cooked through. If desired, drizzle with a little extra olive oil immediately after removing from the oven.

10. 10

    Let cool slightly in the pan before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.