Rosemary focaccia
From Ania's card
Make againA classic focaccia we make at home, with a soft interior and crisp golden top. The rosemary and sea salt keep it simple but really flavourful. (Sample text: replaced when Ania writes this one up.)
Lunch
Vegetarian
Mediterranean
Baking
OvenIngredients
Dough
Top
Method
Mix
Stir the flour, yeast and salt in a big bowl. Add the water and 2 tbsp oil and mix to a wet, shaggy dough. No kneading.
First rise
Cover and leave somewhere warm until doubled and bubbly, about 1½ hours.
Into the tin
Oil a 30 × 20 cm tin well. Tip the dough in and stretch it gently towards the corners. If it springs back, wait 10 minutes and try again.
Second rise
Cover and leave for 1 hour, until puffy. Heat the oven to 220°C (200°C fan).
Dimple
Oil your fingers and press deep dimples all over. Drizzle the 3 tbsp oil, scatter the rosemary and flaky salt.
Bake
Bake for 25 minutes until deep golden and hollow-sounding underneath.
Cool
Slide out onto a rack. Leave 15 minutes before cutting, or the middle goes gummy.
What we thought
Make againOur tweaks
- Use 100 ml less water in winter, our kitchen is cold and it gets too slack.
- Next day: split and toast it, then rub with a cut garlic clove.
Who said what
Ania Crispier bottom when the tin goes on the oven floor for the last 5 minutes.
Mark Wants more salt on top. Always.
Cooked
22 Nov 2025Mezze night, with labneh, hummus and two salads
14 Sept 2025First go, too pale
Where it's from
Ania's card
What we changed
- Strong bread flour instead of plain: chewier, holds the bubbles.
- 10 g salt in the dough, the card says 2 tsp (about 12 g).
- Twice the rosemary, and flaky salt on top instead of fine.
Photos
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