Rosemary focaccia

Name: Rosemary focaccia
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: italian
Ingredients: 500 g strong bread flour; 7 g fast-action yeast; 2 tsp fine salt; 5 tbsp olive oil, plus extra for tin; 1 tsp flaky salt; 0.25 small bunch rosemary; 350 ml warm water, plus up to 50ml as needed

Soft olive-oil bread with rosemary and a salted crust. Allow about 1 hour 45 minutes for rising.

500 g strong bread flour
7 g fast-action yeast
2 tsp fine salt
5 tbsp olive oil, plus extra for tin
1 tsp flaky salt
0.25 small bunch rosemary
350 ml warm water, plus up to 50ml as needed

Combine flour, yeast and fine salt. Add 2 tablespoons oil and gradually work in 350–400ml warm water. Knead for 5–10 minutes. Cover and rise for about 1 hour.
Stretch into an oiled 25 × 35cm tin. Cover and rise for 35–45 minutes. Make fingertip dimples and add rosemary.
Mix 1½ tablespoons oil with 1 tablespoon water and flaky salt; spoon over. Bake at 220°C (200°C fan) for 20 minutes. Drizzle with the remaining oil while warm.

Inspired by Liberty Mendez’s recipe for Good Food · Photo: Kurtkaiser, CC0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Focaccia_Bread_2.jpg)