Fluffy flatbread infused with olive oil and fresh rosemary - this classic Italian bread will never fail you.
Make 1 large focaccia breads
500g bread flour, plus extra for dusting
2 tsp salt
7g instant dry yeast
2 tsp sugar
400ml lukewarm water
3 tbsp extra-virgin olive oil, plus extra for kneading/oiling tray
1 tbsp olive oil
12 cherry tomatoes, halved
3 rosemary sprigs, picked
1 tsp flaky salt
a pinch of fresh ground pepper
a large baking tray, at least 1-1/2 inch tall
a dough scraper
Combine 200ml water, flour, yeast, salt, sugar in a large mixing bowl.
Gently stir with your hand to form a dough, gradually adding the remaining water.
Knead the dough on an oiled work surface for 5mins to form a wet sticky dough.
Put it back in the bowl and cover with cling film/damp tea towel, rest at room temperature for 1-2 hrs until it doubled its size.
Oil a large baking tray with 1 tbsp olive oil.
Preheat the oven at 200C.
Flatten the dough in the oiled tray by stretching it to the edges with your hands/spatula.
Cover the tray and let it proof for an hour at room temperature. (Don't let the cling film/tea towel to touch the bread surface.)
Use your fingers to dimple the dough and evenly stretch the dough to the edges/corners of the pan again if it shrinks back during resting.
Drizzle the dough with the toppings, you may slightly press the halves tomatoes into the dough so they will stay in place after baking.
Bake for 25-30 mins until the top is golden browned.
Cool on a rack for at least 5 mins before slicing to serve.
I have some leftover dough so I also made a small olive and rosemary focaccia for my breakfast sandwich.