Focaccia
Focaccia has ancient roots in Italian baking, its dimpled surface designed specifically to pool olive oil across the top as it bakes.
A soft, dimpled Italian flatbread generously drizzled with olive oil and scattered with sea salt and herbs — simple, rustic baking at its best.
Ingredients
Method
Mix flour, yeast, water and half the olive oil into a wet, sticky dough. Prove for 1 hour.
Press the dough out into an oiled tray, dimpling the surface deeply with your fingers.
Drizzle generously with remaining olive oil, then scatter with salt and rosemary. Prove a further 30 minutes.
Bake at 220C for 20-25 minutes until golden.
Don't skimp on the olive oil — it's what gives focaccia its characteristic rich flavour and golden, crisp base.
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