Sea Salt & Rosemary Focaccia

🛒 Ingredients

• #Dough;
• 500 g (4 cups) strong white bread flour.. 7 g (2¼ tsp) instant dried yeast
• 1 tsp fine sea salt.. 1 tsp raw sugar or maple syrup (to feed yeast)
• 375 ml (1½ cups) warm water — approx. 37–40°C
• 3 tbsp extra-virgin olive oil — plus extra for the tray
• #Topping;
• 2–3 tbsp extra-virgin olive oil — generous drizzle
• 2 tbsp fresh rosemary — roughly chopped into sprigs/needles
• 1–1½ tsp flaky sea salt (coarse crystal salt) — to taste

👩‍🍳 Instructions

1. 1

   Mix the dough: In a large bowl, whisk flour, yeast, salt, and sugar. Make a well in the centre, pour in warm water and 3 tbsp olive oil. Stir with a spoon then use hands to bring together into a soft, slightly sticky dough.

2. 2

   Knead: Turn onto a lightly oiled surface (avoid flour). Knead 8–10 minutes until smooth, soft, elastic, and no longer sticking to your hands. It should feel pillowy and alive.

3. 3

   First rise: Lightly oil a clean bowl. Place dough inside, turn to coat. Cover with a damp cloth or plastic wrap. Leave in warm, draft-free spot 1½–2 hours until doubled in size and puffy.

4. 4

   Shape & second rise: Drizzle your baking tray generously with olive oil — coat bottom and sides well. Tip dough onto tray, stretch and press gently to fit the shape. It will spring back — let it rest 10 minutes then stretch again. Cover loosely and rise 45–60 minutes until puffy and airy.

5. 5

   Dimples & top: Preheat oven to 200°C (400°F). Press deep dimples all over the dough with your fingertips — press almost to the bottom of the tray. Drizzle generously with olive oil so it pools in the holes. Scatter fresh rosemary evenly, then sprinkle generously with flaky sea salt.

6. 6

   Bake: Bake 20–25 minutes until puffed, deep golden, and crisp around the edges. Drizzle with a little extra olive oil the moment it comes out of the oven. Cool 10 minutes, tear apart, and serve warm — best fresh!