Focaccia with Rosemary

🛒 Ingredients

• Wheat Flour 500 g · 1820 kcal
• Water 353 g · 0 kcal
• Extra Virgin Olive Oil 80 g · 720 kcal
• Active Dry Yeast 7 g · 25 kcal
• Fresh Rosemary 10 g · 13 kcal

👨‍🍳 Instructions

1. In a large bowl, whisk together the warm water (about 38-40°C), active dry yeast, and a pinch of sugar; let it sit for 5-10 minutes until foamy.
2. Add the flour and 2 tablespoons of olive oil to the yeast mixture, then mix until a shaggy dough forms.
3. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
4. Lightly oil a clean bowl, place the dough inside, turn once to coat, then cover with plastic wrap and let rise in a warm place for 60-90 minutes, or until doubled in size.
5. Preheat your oven to 220°C (425°F). Drizzle 2 tablespoons of olive oil into a 9x13 inch baking pan.
6. Gently transfer the risen dough into the oiled baking pan, stretching it to fit the pan. Cover and let it rest for another 20 minutes.
7. Using your fingertips, create deep dimples all over the focaccia surface. Drizzle with the remaining 2 tablespoons of olive oil, sprinkle with fresh rosemary leaves and coarse sea salt.
8. Bake for 20-25 minutes, or until golden brown and cooked through. Let it cool slightly on a wire rack before slicing and serving.