Rosemary foccacia bread
This easy focaccia recipe uses the stretch and fold technique for a soft, airy bread with a crispy crust. Made with bread flour, activated yeast, and extra virgin olive oil, it’s simple yet full of flavor. After rising for 1 and ½ hours, shape the dough, dimple it, and drizzle with olive oil, sea salt, and rosemary. Bake at 200°C (400°F) for 20–25 minutes until golden. This recipe serves 6–8 people, perfect as a side dish or snack with a crispy exterior and a soft interior.
Equipment
- baking tray 20x30 cm
Ingredients
- 500 g bread flour
- 375 ml warm water (75% hydration)
- 30-40 g extra virgin olive oil (for the dough, plus extra for greasing)
- 10-12 g sea salt (about 2 teaspoons)
- 5 g dry yeast (about 1½ teaspoons) or 15g fresh yeast
- Fresh or dried rosemary for topping
- Extra sea salt for sprinkling
Instructions
- Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.
- Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.
- Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.
- First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.
- Prepare the baking tray – Grease a 20x30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.
- Second rise – Let the dough rise again in the tray for 30-45 minutes.
- Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.
- Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.
- Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavour's!