Rosemary focaccia

Name: Rosemary focaccia
Total time: 3 h
Cuisine: Italian
Ingredients: 500g strong white bread flour; 7g sachet fast action dried yeast; 2 tsp fine salt; 400ml warm water; 6 tbsp olive oil; 2 rosemary sprigs; 1 tsp flaky sea salt

A soft, dimpled focaccia with a crisp base, plenty of olive oil and sea salt.

Time3 hr
LevelEasy
Costabout £0.28 a head
Oven220°C (200°C fan)

8 slices

Ingredients

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500 gstrong white bread flour
7 gsachet fast action dried yeast
2 tspfine salt
400 mlwarm water
6 tbspolive oil
2rosemary sprigs
1 tspflaky sea salt

Method

1
Mix the flour, yeast, fine salt, water and 2 tbsp of the oil into a wet, sticky dough. Cover and leave for 1 hour.
60 min
2
Oil a 30 by 20 cm tin with 2 tbsp of oil. Tip in the dough and stretch it to the corners, folding it over itself once.
3
Cover and leave for 1 hour until puffy.
60 min
4
Heat the oven to 220°C (200°C fan).
5
Drizzle over the remaining oil, then press your fingertips deep into the dough to make dimples. Scatter over the rosemary leaves and sea salt.
6
Bake for 25 minutes until deep golden. Cool in the tin for 10 minutes.
25 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.