Focaccia

Livi Flynn

Focaccia with rosemary

Livi is a fabulous baker, and is regularly begged for her focaccia when on a visit. Don’t be put off by the amount of oil around: it’s essential.

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Heat your (conventional) oven to 200°C. Prep time: 30 minutes + 110 minutes (rising). Cooking time: 25 minutes.

Ingredients

  • 500 g white strong flour
  • 400 ml water | slightly warmed
  • 1 sachet dried yeast [7 g]
  • 1 dsp salt (see tip)
  • 40 ml olive oil
  • 2 sprigs rosemary
  • 1 dsp sea salt | flaked
  • 2 tbsp olive oil [for fingers and baking tray]

Method

  1. Combine the flour, water, yeast, salt, and oil in a bowl to make a wet, sticky dough. Cover and rest [the dough] in a warm place for 30 and a bit minutes.

  2. Oil your fingertips with some oil, and fold the dough over itself. Turn the bowl and fold again, repeating until the dough is a little stronger and olds its shape a bit more. Cover and rest for another 40 and a bit minutes.

  3. Grease a baking tray and your hands with more oil. Turn the dough out onto the tray and fold it over, then fold it over again. Now stretch the dough out, getting it to fit as far into the corners of the tray as possible. Flatten it out. Rest for 40 and a bit minutes.

  4. Using your fingertips, press down into the dough to cover it with small indentations. Sprinkle with the rosemary and sea salt, and drizzle with more oil. Bake for about 25 minutes or until golden brown.

Serving

  • Serve hot with dips.

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