Yeasted breads like this Rosemary & Sea Salt Focaccia can be a little bit daunting but with practice, patience and perseverance you will get there!!
Yes the crumb shot at the bottom of this recipe can even be yours too!!
The secret to foccacia for me is time, patience and good oil. I’m a big fan of using rapeseed oil as its grown and produced here in Ireland by lots of hardworking farmers. I tend to use Tipperary’s finest one – Emerald Oils.
You can add basically anything you like to focaccia so go wild with other herbs, soft fruit like tomatoes and peaches, add cheese or meat.
Serves 12 generous portions.
- 500g strong white flour
- 10g table salt
- 2 tsp chopped rosemary plus extra for the top
- 10g fresh yeast or 4g dried yeast
- 325g warm water
- 75g rapeseed or olive oil plus 2 tbsp for the top
- In a large mixing bowl, stir together the flour, salt and herbs. Make a hole in the centre of the bowl.
- In a jug, stir the yeast through the water until it dissolves. Add to the dry ingredients with the oil.
- Use a spatula or your hands to combine all the ingredients together in the bowl until a dough ball shape forms. Turn the dough ball out onto a clean work surface and allow to rest for 5 minutes.
- Start to knead (stretch and work) the dough for at least 10 minutes or until the windowpane effect is achieved (check out what I mean by the windowpane effect here – skip to 6.15). The dough will be very wet at the start but persevere and it will turn into a smooth ball.
- Oil the bowl you used and place the kneaded dough into the base of the bowl. Cover with a cloth or clingfilm and allow to rise for 90 minutes in a warm place. Ensure your dough bounces back when gently pressed – then you know it has risen.
- Turn the dough out onto a clean work surface and punch it out (literally!). Now stretch the dough into a rectangular baking tray until it fits your tin perfectly.
- Then create lots of dimples in the top of the focaccia dough, sprinkle 1 tablespoon of the oil over the top and spread the extra rosemary on top too.
- Two options here: Option 1 – bake later, place it into the fridge for baking later in the day or the next day – remove it from the fridge and allow to reheat essentially in a warm place for 90 minutes before baking. Option 2 – bake immediately, allow your dough to rise for a further 45 minutes.
- Preheat the oven to 220°C/200°C fan/475°F. Place your focaccia into the middle of the oven and bake for 15-20 minutes or until golden. Remove from the oven and sprinkle the last tablespoon of oil over the top.
- Allow to cool in the tin for 5 minutes before removing and cooling fully on a wire rack.
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