Focaccia with Rosemary and Sea Salt

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Ongeveer 10 min

   Tip van de kok: Ensure your water is not too hot, as it can kill the yeast.

2. 2

   Stir in the olive oil and dough salt into the yeast mixture.

   Ongeveer 1 min

3. 3

   Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms.

   Ongeveer 2 min

4. 4

   Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.

   Ongeveer 7 min

   Tip van de kok: The dough should be slightly sticky but manageable.

5. 5

   Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a damp towel.

   Ongeveer 1 min

6. 6

   Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

   Ongeveer 1 uur 30 min

   Tip van de kok: A turned-off oven with the light on can create a perfect warm environment for rising.

7. 7

   Preheat your oven to 220°C (425°F). Lightly oil a 9x13 inch baking pan with olive oil.

   Ongeveer 15 min

8. 8

   Gently transfer the risen dough to the prepared baking pan. Pour a generous amount of olive oil over the dough.

   Ongeveer 1 min

9. 9

   Using your fingertips, dimple the dough all over, creating indentations. Sprinkle the fresh rosemary and flaky sea salt evenly over the top.

   Ongeveer 2 min

   Tip van de kok: Press firmly but gently to create deep dimples, which will hold the olive oil and create a characteristic focaccia texture.

10. 10

    Let the focaccia rise for a second time in the pan for another 30 minutes.

    Ongeveer 30 min

11. 11

    Bake for 20-25 minutes, or until golden brown and cooked through.

    Ongeveer 25 min

    Tip van de kok: The internal temperature should reach around 200-210°F (93-99°C).

12. 12

    Once baked, remove the focaccia from the oven and immediately drizzle with a little more olive oil for extra flavor and shine.

13. 13

    Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

    Ongeveer 5 min

    Tip van de kok: Cooling on a wire rack prevents the bottom from getting soggy.