Italian · Bread
Rosemary Focaccia
- Intermediate
- 2 h 30 m
- roughly 1 of 4 for cost
- Vegetarian
- Vegan
Leads with a floral thread lifting the aroma, a briny, maritime salinity.
Ingredients
- 500g bread flour
- 400g water (80%)
- 10g salt, 4g instant yeast
- 50ml olive oil plus more for the pan
- Rosemary, flaky salt
The skills inside
Proofing: the rise before the oven
The words inside
RosemaryFermentation in Bread: Yeast, Levain, PrefermentsBread Flour
Allergen screen
Found: gluten
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Mix to a wet, shaggy dough; four sets of folds over 2 hours (or overnight cold). 120 min
- Pour into an oiled pan; let relax and rise 1 hour until bubbly. 60 min
- Oil your fingers and dimple firmly to the bottom; top with rosemary and salt.
- Bake 220°C, 22–25 min, until deep gold. 25 min
How it should come out
- Oil still stands in the craters at the pass and the top is an even deep gold; the flaky salt has survived as separate crystals that crunch, and the rosemary is toasted olive-green and still smells of rosemary when you lean over the pan, not blackened to ash.
- The slab is level: no more than a finger's width between the high points and the dimple floors, and no single dome risen across the middle.
- Lift a corner with a spatula. The base releases clean, is fried gold, and rattles on the pan; no dough sticks and there is no pale wet patch.
- The cut face stands about 3cm from a 20x30cm pan, with holes of many sizes running right to the edges; the crumb is glossy and springs back, and there is no dense seam along the bottom.
- Eat a corner plain. It is seasoned all the way through, not just on the salted top, and the olive oil reads as flavour, green and peppery, not as grease left on the fingers.
Where it goes wrong The pan rise is given the printed hour rather than the state: in a cool kitchen the dough is still sluggish and short of the corners when it goes in, so it bakes tight and low, the dimples close over during the spring, and the crumb comes out uniform and bready instead of open.
At the Table
- The Pour
- Grüner Veltliner
- Also Right
- Vermentino or dry Chenin
- From the Taps
- Saison
- Zero-Proof
- Sparkling water with citrus & herbs
The vegetable whisperers: peppery, high-acid whites that flatter greens, roots, and grains without bullying them.
Saved on this device and kept across visits: export from My Menu to move them.