Focaccia

• strong bread flour↗500g g

  plus extra for dusting

• instant dry yeast↗7g g
• fine sea salt2 tsp tsp
• olive oil↗5 tbsp tbsp

  plus extra for the pan and serving

• coarse sea salt↗1 tsp tsp
• rosemary↗¼ small bunch of

  torn sprigs

Step-by-step instructions

1. 1

   Sift the flour into a large mixing bowl. Add the yeast to one side of the flour and the fine salt to the other.

2. 2

   Then stir everything together – this initial separation prevents the yeast from being killed by the salt.

3. 3

   Make a well in the center of the flour and add 2 tbsp of oil and 350‑400 ml of warm water, pouring it gradually until you obtain a slightly sticky dough (you may not need all the water).

4. 4

   Dust the work surface with flour and place the dough, scraping the sides of the bowl. Knead for 5‑10 minutes until the dough becomes soft and less sticky. Transfer the dough to a clean bowl, cover with a kitchen towel and let rise for 1 hour until doubled in size.

5. 5

   Oil a shallow rectangular pan (25 × 35 cm). Place the dough on the work surface, then stretch it to fill the pan. Cover with a kitchen towel and let rise for another 35‑45 minutes.

6. 6

   Preheat the oven to 220 °C (200 °C with convection/gas 7). Press your fingers into the dough to create dimples.

7. 7

   Mix 1½ tbsp olive oil, 1 tbsp water and the coarse salt and drizzle it over the bread. Press the rosemary sprigs into the dimples in the dough.

8. 8

   Bake for 20 minutes until golden. While the bread is still hot, drizzle 1‑2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil if desired.