Focaccia

Ingredients

• Wheat Flour 25 oz
• Wheat Flour 10 oz
• Dry yeast 0 oz
• Salt 0 oz
• Olive Oil 2 spoons
• Rosemary to taste
• Flaky sea salt to taste

Step-by-Step Guide

Step 1

Mix regular flour and fine flour, 500 ml of warm water, yeast, and salt, and knead gently until you achieve a smooth consistency (10-15 minutes).

Step 2

Transfer the dough to a bowl and cover it with a towel. Place it in a warm spot for 45 minutes — the dough should double in size. This will help the dough become softer and airier. While the dough is rising, prepare the baking tray. Lightly grease the bottom and sides with vegetable oil. Preheat the oven to 200°C.

Step 3

Transfer the dough to a baking dish. Use your palms to flatten the dough gently, pressing lightly to release any air. Lightly drizzle olive oil over the surface of the dough and press down with your fingertips to create small dimples (avoid pressing down hard enough to make holes). Cover with a towel and let it sit in a warm place for another 20-40 minutes, until the dough has doubled in size.

Step 4

Place the risen dough in the oven for 20 minutes, until it is covered with a smooth, golden crust. Before taking the focaccia out of the oven, mix 2 tablespoons of olive oil and 1 tablespoon of water in a bowl. Whisk until the emulsion turns pale. Brush the focaccia with the emulsion immediately after removing the bread from the oven.

Step 5

Before serving, sprinkle the bread with sea salt crystals and fresh rosemary sprigs. Serve with olive oil and balsamic vinegar.