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Focaccia (Classic)
A dimpled, olive oil-drenched Italian-British flatbread with sea salt and rosemary. Drizzling oil into the dimples both before and after pressing them in gives focaccia its glistening, crisp-bottomed crust.
Ingredients
Instructions
Mix flour, yeast, sugar, salt, water and 2 tbsp oil. Knead 8 minutes. Rest 1 hour.
Press into an oiled deep tray. Drizzle with more oil. Rest 30 minutes.
Dimple aggressively with fingers. Drizzle with more oil.
Press rosemary into dimples. Scatter sea salt.
Bake at 220°C for 20-25 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
