A classic focaccia, soft and airy, generously flavored with olive oil. Its golden surface, sprinkled with flaky salt and rosemary, stays crispy while the crumb remains supple.
Ingredients
- 500 g T55 all-purpose flour
- 350 ml warm water
- 7 g active dry yeast
- 70 ml extra-virgin olive oil
- 10 g fine salt
- 3 g flaky sea salt
- 2 sprigs fresh rosemary
Method
- Mix the yeast with the warm water and let it bloom until the surface becomes slightly frothy.
- Pour the flour into a large bowl, add the fine salt, then stir in the yeast water and some of the olive oil until you have a sticky, soft dough.
- Work the dough in the bowl by lifting it and folding it over itself until it becomes more elastic and pulls away slightly from the sides.
- Cover and let rise in a warm spot until the dough is well puffed, airy, and jiggly to the touch.
- Generously oil a baking dish or a rimmed baking sheet, place the dough inside, then gently stretch it with your fingertips without tearing it.
- Let rest again until the dough naturally fills the dish and looks light, puffed, and full of bubbles.
- Drizzle with the remaining olive oil, press your fingers into the dough to form the typical dimples, then sprinkle with rosemary and flaky sea salt.
- Bake in a hot oven until the focaccia is golden, crispy on the edges, and soft in the center.
- Let cool slightly on a wire rack before serving, so the crust stays crisp and the crumb finishes setting.
Nutrition
Per serving
- Energy
- 598.3 kcal
- Protein
- 13.24 g
- Carbohydrate
- 91.67 g
- Fat
- 18.83 g
- Fibre
- 4.16 g
- Calcium
- 33.76 mg
- Iron
- 1.36 mg
- Magnesium
- 38.79 mg
