Focaccia

Classic Italian flatbread with olive oil, rosemary, and flaky sea salt. Perfect alongside soups, salads, or as an appetizer.

• 500 g plain flour
• 7 g instant yeast
• 1 tsp sugar
• 3 dl lukewarm water
• 6 tbsp olive oil
• 1.5 tsp salt
• 2 sprigs fresh rosemary
• 1 tsp flaky sea salt for garnish

Method

1. 1
   Mix flour, yeast, sugar and salt in a bowl. Add water and 3 tbsp olive oil and knead into a smooth dough, about 8–10 minutes.
2. 2
   Place in an oiled bowl, cover with cling film and leave to rise at room temperature for 1–1.5 hours until doubled in size.
3. 3
   Pour 2 tbsp olive oil into a baking tin (approx. 30x20 cm). Press the dough into the tin. Leave to prove for another 30 minutes.
4. 4
   Preheat the oven to 220 °C. Press deep dimples all over the dough with your fingers. Drizzle with the remaining olive oil and scatter rosemary and flaky salt on top.
5. 5
   Bake for 20–25 minutes until golden. Cool slightly before cutting into pieces.