Fluffy Rosemary Focaccia
An airy olive-oil bread with a crisp crust, deep finger dimples and plenty of rosemary. An overnight dough gives it those big holes — ideal for a barbecue or alongside soup..
Cook time
50 min
Servings
8
Ingredients
8
Nutrition
per serving284 kcal
Calories
6 g
Protein
8 g
Fat
47 g
Carbs
Ingredients
For 8 servings
Instructions
- 1
Mix the flour, instant yeast, sugar and salt in a large bowl. Add the water and 20 ml of the olive oil and stir with a spoon into a very soft, sticky dough.
- 2
Cover the bowl and let the dough rest in the fridge overnight so the large air pockets can develop.
- 3
Brush a baking tray with 20 ml of the olive oil. Tip in the dough, stretch it out with oiled fingers and let it proof at room temperature for 60 minutes.
- 4
Press deep dimples into the dough with your fingertips, drizzle over the remaining olive oil and scatter with rosemary and sea salt flakes.
- 5
Bake in an oven preheated to 220 degrees until golden brown and crisp. Let it cool briefly and serve warm.
