Focaccia

Tags: #italian #bread #olive-oil #herbs #flatbread Serving: 8 portions Total time: 4 hours

Soft, airy Italian flatbread with crispy edges, topped with olive oil, salt, and fresh herbs.

Ingredients

• 500g bread flour
• 400ml warm water
• 7g active dry yeast
• 12g salt
• 90ml extra virgin olive oil, divided
• 15g fresh rosemary, chopped
• 10g coarse sea salt
• Cherry tomatoes for topping (optional)
• Black olives for topping (optional)

Steps

1. Dissolve yeast in warm water and let foam 5 minutes
2. Mix flour and salt in large bowl
3. Add yeast mixture and 30ml olive oil
4. Mix until shaggy dough forms
5. Knead on floured surface 8-10 minutes until smooth
6. Place in oiled bowl and cover
7. Let rise 1.5 hours until doubled
8. Oil a 33x23cm baking pan with 30ml olive oil
9. Transfer dough to pan and stretch to fit
10. Cover and let rise 1 hour
11. Preheat oven to 220°C
12. Dimple surface with fingertips all over
13. Drizzle with remaining olive oil and sprinkle with rosemary and coarse salt
14. Add tomatoes and olives if using
15. Bake 25-30 minutes until golden brown

Notes

The dimples hold the olive oil and create the characteristic texture. Don't skip the second rise in the pan.