Rosemary focaccia
NellA dimpled, olive-oil focaccia that needs no kneading, only time.
If you have never baked bread, start here. There is no kneading at all: time and a long rest in the fridge do the work, and the dough develops big, open bubbles on its own.
Be generous with the olive oil. It fries the bottom of the bread into a crisp, golden crust and pools in the dimples on top.
Plan ahead
Mix the dough the evening before. It rests in the fridge overnight and rises in its tin the next afternoon, ready for dinner.
Rosemary focaccia
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 20 hr
- Total
- 20 hr 40 min
- Makes
- 12 squares
Ingredients
Method
Mix the flour, salt and yeast in a large bowl. Add the water and stir until no dry flour remains; the dough will be sticky.
Pour 2 tablespoons of the oil over the dough and turn it to coat. Cover and refrigerate for 12 to 18 hours, until doubled and bubbly.
Oil a 23 x 33 cm (9 x 13 inch) tin with 2 tablespoons of the oil. Tip in the dough, fold it over itself a few times, and leave somewhere warm for 2 to 3 hours, until puffy and spread to the corners.
Heat the oven to 230°C (450°F). Oil your fingers and press deep dimples all over the dough. Drizzle with the last 2 tablespoons of oil and scatter with the rosemary and flaky salt.
Bake for 22 to 25 minutes, until deep golden. Leave in the tin for 5 minutes, then lift onto a rack.
Notes
Best on the day. Freeze leftover squares and warm them in a hot oven.
Home baker and recipe writer. Every recipe here has been made at least five times on a weeknight and is written in cups and in grams.
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