Rosemary Focaccia
A wet olive oil dough, dimpled in the pan and topped with fresh rosemary and salt. Start about 2 hours before you want to slice it.
The dough is too wet to knead, so stir it until no dry flour is left and let the rise do the work. Oil the pan well and oil your fingertips before dimpling, or the dough will stick and tear. Press the dimples all the way to the pan so they hold the oil and salt through the bake. Bread flour gives a chewy, open crumb; all-purpose flour works but the crumb is softer. It is best the day it is baked, while the crust is still crisp.
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Ingredients
for 8Ticks stay put if you leave and come back.
Method
9 stepsRead it through once before you start the pan.
Storage
- Freezer
- Up to 1 month
- Room temperature
- Up to 1 day
Keep at room temperature in a paper bag or loosely wrapped in a clean towel; plastic softens the crust. Freeze slices wrapped in plastic wrap and foil. Thaw at room temperature, then reheat in a 180°C oven until the crust is crisp again.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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