Ingredients

Method

• 1½ cups lukewarm water
• 2 t active dried yeast
• 1 t brown sugar
• 300 g bread flour
• 1 t salt
• 2 t extra virgin olive oil, plus extra for drizzling
• a handful fresh rosemary

Method

Ingredients

1. Pour the water into the bowl of a stand mixer, sprinkle in the yeast and sugar and allow to stand for 5 minutes until it becomes foamy.

2. Gradually sprinkle in the bread flour while mixing with the dough hook.

3. Knead the dough for 8 minutes at the lowest speed. Add the salt and olive oil and mix for a further minute. It should make a wet dough. Cover with a damp cloth and place in the oven for 1 hour (do not turn on the oven).

4. Generously grease a deep oven tray with olive oil and turn the dough out into the tray.

5. Use the stretch-and-fold method to create air bubbles in the dough by pulling the side of the dough and folding it over on itself. Repeat this action once more after 30 minutes. The dough should have air bubbles and be puffy. Stretch and pull the dough to fit into the shape of the pan and allow to rise into the corners for a further 10 minutes.

6. Push your fingers into the dough to form pockets. Drizzle generously with olive oil and sprinkle with salt and rosemary. Bake at 200°C for 30–40 minutes, or until the top is deeply golden. Cool for 15 minutes.

Cook’s note: Focaccia is traditionally eaten on the day you bake it. Toast leftovers the next day for a sandwich or slice thinly for an antipasto platter.

Find more bread recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom