- 500 g strong flour
- 320 ml tepid water
- 15 g fresh yeast, or 7 g of dried yeast
- 1 sprig of rosemary
- 2 tsp fine salt
- 1 tsp coarse salt
- 6 olive oil
Step 1: Make the Dough
Mix together the flour and the fine salt. Mix the fresh yeast with the water until it has dissolved. Pour this liquid into the flour, and add 2 tbsp of olive oil. Using the rounded edge of a dough scraper, blend the liquid into the dry ingredients.
Step 2: Knead the Dough
Work the dough into a ball, then remove it from the bowl to a work surface. Knead the dough by pulling it out, folding it over and turning it. When the dough is ready it will spring back to the touch. Chafe the dough, which means tucking the sides under the dough to create a smooth ball shape.
Step 3: Leave to Prove
Place your dough ball in a bowl and rub it all over with 2 tbsp of oil. Cover the bowl with cling film and leave it to rise in a warm place for 45 minutes to 1 hour, until it has doubled in volume.
Step 4: Add some Rosemary
Take a little bit of the oil from the bowl and grease a tray, then slide the dough onto it. Stretch the dough a little from the underneath to make it bigger, then push your finger tips into the top of the focaccia to give it a dimpled finish. Rip up your rosemary leaves and push them into the dough.
Step 5: Allow the Dough to Rest
Rub the remaining olive oil from the bowl over the top of the bread, using a little extra if you don't have enough. Leave it again for 45 minutes to an hour until it has doubled in volume.
Step 6: Bake the Bread
Gently sink your fingers into the dough again, pour over another 2 tbsp of olive oil, and scatter over some coarse salt. Bake at 220 degrees Celsius for about 16 minutes. Place the bread on a rack and allow to cool.