Coarse Salt and Rosemary Focaccia
Basic focaccia with great flavor!
Servings Prep Time
1focaccia 15minutes
Cook Time Passive Time
25minutes 2 1/4hours
Servings Prep Time
1focaccia 15minutes
Cook Time Passive Time
25minutes 2 1/4hours
Ingredients
Dough
Additional Items
Instructions
  1. In a medium sized mixing bowl add flour and semolina, crumble the yeast and rub it into the flour using your palms.
  2. Add the salt, water and olive oil to the bowl. Using a plastic bench scraper mix the ingredients. With left hand rotate the bowl counterclockwise while the right hand held scraper scraping the inside of the bowl in opposite, clockwise direction. Continue for 2-3 minutes until a shaggy wet mass is formed, without dry bits. Turn over onto a clean counter.
  3. Using a French slap (or any other method) knead the dough for 5-8 minutes or until the gluten is fully developed. Use a window pane check to confirm full gluten development. You should be able to stretch the dough thin without breaking.
  4. Form the dough ball, transfer to the lightly floured mixing bowl, cover and keep at room temperature for 1 hour.
  5. Using the bench scraper turn the dough onto an oiled baking tray 33 cm x 26 cm (13″ x 10.5″). Drizzle some olive oil over the dough. By starting in the middle and working your way outwards lightly press the dough by using finger tips and spread it to fill the tray. Make sure you don’t stretch or pull the dough!
  6. Cover the dough with kitchen towel and let it rest for 45 minutes in warm, drought free area.
  7. Gently poke and prod the dough all over again by using your finger tips, cover and rest for additional 30 minutes.
  8. Preheat the oven, rack in the middle, to 246ºC (475ºF).
  9. Insert leaves taken from springs of rosemary and gently insert randomly in the dough. Sprinkle the dough with coarse salt and put it right away into the preheated oven. Reduce temperature to 220ºC (425ºF).
  10. Bake for about 25 minutes or until is light golden brown.
  11. Slide it out of the baking pan onto a wire rack, brush it with some olive oil while it is still hot.