Focaccia with Herbs and Salt

Directions

1. 1

   Step 1

   

   Sift the flour. Prepare a large bowl, plastic wrap, and a 25 × 35 cm baking pan.

2. 2

   Step 1

   

   In a large bowl, mix the flour with fine salt and dry yeast. Warm the water until it's lukewarm, not hot. Pour it into the flour mixture and stir until the ingredients are moistened. At this stage, active kneading isn't needed—just break up any flour lumps.

3. 3

   Step 2

   

   Sprinkle the dough with 2 tbsp of olive oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, until doubled in size.

   TipIf you have time, let the dough undergo a cold fermentation. Place it in the refrigerator for 12–24 hours. During this time, it will slowly rise and develop deeper flavors.

4. 4

   Step 3

   

   Oil your hands and perform 6 folds of the dough. Grab the edge of the dough, gently stretch it, and fold it toward the center. Rotate the bowl 90° and make another fold. Repeat the folds 4 more times. The dough should come together into a ball.

5. 5

   Step 4

   

   Grease the baking pan with 2 tbsp of olive oil. Place the dough in it and spread it out to fit the pan. To prevent the dough from sticking to your hands, oil them with vegetable oil.

6. 6

   Step 5

   

   Cover the pan with plastic wrap, but don't press the wrap onto the dough. Let the dough rest at room temperature for 2 hours. It should double in size.

7. 7

   Step 6

   

   Preheat the oven to 220 °C. Oil your fingers with the remaining oil and make dimples in the dough, gently pushing it toward the edges of the pan. Sprinkle the dough with coarse salt and rosemary needles. Bake the focaccia for 25–30 minutes at 220 °C.

   TipLet the dough rest for 5 minutes if it resists, then continue making the dimples.

8. 8

   Step 1

   

   Let the bread cool slightly before serving. Cut into portions or tear it into pieces by hand.