Olive Oil Focaccia with Rosemary and Coarse Salt

What you need

• 500 g (4 cups) flour, tipo 00 or strong bread flour
• 375 ml (1 1/2 cups + 1 tbsp) lukewarm water
• 7 g (2 1/4 tsp) instant dry yeast
• 2 tsp fine salt
• 120 ml (1/2 cup) extra virgin olive oil, divided
• 60 ml (1/4 cup) cold water, for the brine
• 2 sprigs rosemary, leaves picked
• 1 tsp coarse sea salt

Method

Restated from the original video

1. 1

   Stir the yeast into the lukewarm water in a large bowl. Add the flour and mix until no dry patches remain and the dough is shaggy and sticky.

2. 2

   Add the fine salt and 2 tbsp of the olive oil. Squeeze them through the dough with a wet hand until absorbed. Cover and rest for 30 min.

3. 3

   With wet hands, lift one side of the dough, fold it over the middle and give the bowl a quarter turn. Repeat 4 times, then cover and rest for 30 min.

4. 4

   Repeat the folding twice more, resting 30 min after each round. The dough should end up smooth, bouncy and full of bubbles.

5. 5

   Pour 3 tbsp of the olive oil into a 23 x 33 cm (9 x 13 in) baking tin. Tip in the dough, turn it to coat and press it gently towards the corners. If it springs back, rest it for 15 min and try again.

6. 6

   Cover and leave until puffy and nearly doubled, 1-1 1/2 h.

7. 7

   About 20 min before baking, heat the oven to 230 °C (450 °F).

8. 8

   Whisk the remaining olive oil with the cold water to make a cloudy brine.

9. 9

   Oil your fingertips and press deep dimples all over the dough, right down to the tin.

10. 10

    Pour the brine over the top so it pools in the dimples. Scatter over the rosemary and coarse sea salt.

11. 11

    Bake until the top is deep golden and the base is crisp, 20-25 min.

12. 12

    Slide the focaccia onto a wire rack straight away so the base stays crisp. Cool for 10 min before cutting.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.