Rosemary and Sea Salt Focaccia
A fluffy on the inside, crunchy on the outside rosemary and sea salt focaccia recipe tastes great and is soooo easy to make! You can make it into 4 loaves (use strips of baking paper to separate them in a large baking tin). You can also make 2 loaves using two slice tins 28cm x 18cm. Store cooled foccacia in a plastic zip lock bag in the fridge for up to 5 days. Otherwise freeze.
Servings: 4 loaves
- 600 ml luke warm water
- 25 g honey
- 25 g fresh yeast or 7g instant yeast
- 900 g plain flour
- 25 g table salt
- 1 garlic clove
- 1/2 bunch rosemary
- 1/2 cup extra virgin olive oil // or first pressings extra virgin olive oil
- sea salt to finish
To make the focaccia dough
In a large jug mix together the water, honey and yeast until dissolved. Set aside for a minute. Meanwhile, sift flour into a large bowl and mix in the salt. Make a well in the centre. Add the yeast mixture.
Working with your fingers, start to incoraporate the flour, a little at a time until the dough is formed.
Knead the dough for about 5 minutes until it is smooth and elastic. Form the dough into a ball shape. Rub 1 tablespoon of oil into the surface of the dough - this will stop it from drying out. Cover the bowl with cling film.
To make the herb oil
Place garlic, pinch of sea salt and 1-2 sprigs of rosemary, leaves only, into a mortar and pestle. Pound until the herbs and garlic are well crushed. Add the remaining oil and set aside for the oil to infuse.
Second rising in the form
Lightly grease your form(s) with extra oil. Once the dough has about doubled in size, knead it one more time but only for about 1 minute - you don't want to overwork the dough as the bread will become hard. Cut dough in half, form a ball or a log and roll out on flouur dusted bench to fit your baking tray(s).
Drizzle a tablespoon of oil over the bread and cover with cling film. Allow to rise again for 30-45 minutes in a warm spot.
Preheat oven to 180C (160C fan-forced, 350F, gas mark 4).
Pour herb oil all over your bread(s), spreading herbs evenly. Push your fingers into the dough, about 3-4 cm apart as this is what will give the dough its characteristic 'dimples'. Spray the bread with water - this stops the herbs from burning. Sprinkle with sea salt.
Bake for 35 minutes.