Italian

Garlic & Rosemary Focaccia

Name: Garlic & Rosemary Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500 g strong white bread flour; 7 g fast-action dried yeast, 1 sachet; 10 g fine salt; 400 ml lukewarm water; 6 tbsp extra virgin olive oil, divided; 3 garlic cloves, thinly sliced; 3 sprigs rosemary, leaves picked; 1 tsp flaky sea salt

Light, airy Italian bread with crisp, olive-oily edges, topped with rosemary and sea salt.

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Serves: 8
Difficulty: Medium
Spice: Not spicy
Calories: 230 per serving

This no-knead focaccia does most of its work while it rests. Generous olive oil in the tin gives it a golden, almost fried base.

Ingredients

Serves 8. Tap to tick off as you go.

500 g strong white bread flour
7 g fast-action dried yeast, 1 sachet
10 g fine salt
400 ml lukewarm water
6 tbsp extra virgin olive oil, divided
3 garlic cloves, thinly sliced
3 sprigs rosemary, leaves picked
1 tsp flaky sea salt

Method

In a large bowl mix the flour, yeast and fine salt. Add the water and 2 tbsp of the oil and stir to a wet, sticky dough. Cover and leave for 1 hour until doubled in size.
1 hr
Pour 2 tbsp oil into a 20 × 30cm tin. Tip in the dough and gently stretch it towards the corners. Cover and leave for 30 minutes.
30 mins
Heat the oven to 220°C (200°C fan). Oil your fingers and press deep dimples all over the dough. Scatter over the garlic, rosemary and sea salt and drizzle with the remaining oil.
5 mins
Bake for 20–25 minutes until golden and crisp at the edges. Cool for 10 minutes in the tin before slicing.
25 mins

Serving suggestions

Serve warm alongside soup, or with balsamic vinegar and olive oil for dipping.

Cook’s tips

Press your fingertips right down to the bottom of the tin to make deep dimples that catch the oil.