Soft, fluffy and golden, this classic Italian flatbread is packed with olive oil and fragrant rosemary. Perfect alongside soups, for dipping into sauces or sliced into sandwiches.
Preparation: 20 minutes
First rise: 1 hour
Second rise: 30–45 minutes
Baking: 25–32 minutes
Cooling: 15 minutes
Total time: Approximately 2½–3 hours
Makes: 1 large focaccia (8–10 portions)
Ingredients
- 500g strong white bread flour
- 7g instant yeast
- 7g fine salt
- 350ml lukewarm water
- 60g good-quality olive oil, divided, plus extra for greasing and finishing
- 2–3 sprigs fresh rosemary, leaves picked
- Flaky sea salt, for sprinkling
Method
- Make the dough (5 minutes)
Combine the flour, yeast and salt in a large bowl. Add the water and 40g olive oil, mixing until a sticky dough forms. - Knead and rise (70 minutes)
Knead for 8–10 minutes until smooth and elastic, adding as little extra flour as possible. Transfer to a lightly oiled bowl, cover and leave somewhere warm for around 1 hour, or until doubled in size. - Shape and prove (35–50 minutes)
Generously oil a 30 × 20cm baking tin. Transfer the dough to the tin and gently stretch it towards the corners. Cover and leave to rise for 30–45 minutes, until noticeably puffy. - Dimple and season (5 minutes)
Preheat the oven to 200°C (180°C fan) towards the end of the second rise. Using oiled fingertips, press deep dimples all over the dough. Drizzle with the remaining 20g olive oil, then scatter over the rosemary and flaky sea salt. - Bake (25–32 minutes)
Bake for 18–22 minutes, then reduce the temperature to 180°C (160°C fan) and bake for another 5–10 minutes, until golden brown and cooked through. - Cool and serve (15 minutes)
Drizzle with a little extra olive oil while still warm. Leave in the tin for 5 minutes, then transfer to a wire rack to cool for another 10 minutes before slicing.
Preparation Timeline
| Elapsed time | Task |
|---|---|
| 0:00–0:05 | Mix the dough |
| 0:05–0:15 | Knead until smooth |
| 0:15–1:15 | First rise |
| 1:15–1:20 | Transfer and stretch into the tin |
| 1:20–1:50/2:05 | Second rise (preheat oven towards the end) |
| 1:50–2:10 | Dimple, season and begin baking |
| 2:15–2:40 | Finish baking, depending on proving and oven time |
| 2:30–2:55 | Cool and serve |
Timings are approximate. Let the dough’s appearance guide you, particularly during proving.
Notes
- Olive oil: A good-quality extra virgin olive oil makes a noticeable difference to the flavour.
- Variations: Try adding olives, cherry tomatoes, thyme or oregano. For garlic focaccia, use thinly sliced garlic tucked into the dimples.
- Extra fluffy: For a lighter crumb, stretch and fold the dough a few times during its first rise.
- Storage: Keep in an airtight container for up to 2 days, or freeze for up to 3 months. Refresh in a warm oven before serving.
Tip: If the dough springs back when stretching it into the tin, leave it to relax for 10 minutes before trying again. Dimpling just before baking helps preserve the air bubbles formed during proving.