Rosemary Focaccia
No-knead, dimpled and crackly on top. The easiest impressive bread there is.
Ingredients
- 4 cups (500 g) bread flour
- 2 tsp salt
- 1 1/2 tsp instant yeast
- 2 cups (475 ml) warm water
- 6 tbsp olive oildivided
- 2 sprigs fresh rosemaryleaves picked
- 1 tsp flaky sea salt
- 1/4 tsp red pepper flakes
Instructions
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Stir the flour, salt, yeast and water together into a sticky, shaggy dough. Cover and leave for 1 hour.
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Pour 3 tbsp olive oil into a 9x13-inch pan. Tip in the dough, turn it to coat, and stretch it gently towards the corners. Cover and rise 1 hour, until puffy.
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Heat the oven to 450°F (230°C). Oil your fingers and press deep dimples all over the dough.
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Drizzle with the remaining oil and scatter with rosemary, flaky salt and pepper flakes.
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Bake 22 to 25 minutes, until deep golden. Cool 10 minutes in the pan before cutting.
Notes
For more flavour, let the dough rise overnight in the fridge after step 1.
Recipe from https://demo.scrumptiouswp.com/recipe/rosemary-focaccia/