Ease of Preparation: Easy
Preparation Time: 2 hours
Yield: 1 loaf
Ingredients:
- 3 cups flour (375 grams)
- 1-teaspoon salt (5 millilitres)
- 4 packets active dry yeast
- 1-tablespoon olive oil (15 millilitres)
- 6-8 tablespoons water (60 to 90 millilitres)
- Rosemary and coarse sea salt
Method:
Combine all the dry ingredients in a large bowl. Add the oil, then the water, and mix. Bring it together with your hands.
On a floured surface, knead the dough until it is no longer sticky. It should feel silky to the touch. Set the dough aside in a bowl and cover it with a damp tea towel. Let it rise until doubled in size, then punch it down and knead for a couple of minutes before forming it into a loaf shape. Brush the top with olive oil and then sprinkle it with chopped rosemary and sea salt.
Allow the loaf to rise for a second time for about 30 minutes. Bake the focaccia for approximately 15-20 minutes or until golden brown. Serve with extra virgin olive oil and balsamic vinegar for dipping or drizzled over the top.