Bread

Focaccia

High-hydration focaccia with two rises, deep olive-oil dimples, rosemary, and a golden crisp crust.

What you’ll need

• flour: 600 g
• water: 450 ml
• active dry yeast: 7 g
• salt: 12 g
• olive oil: 70 ml
• rosemary: 8 g

How to make it

1. Mix 420 ml water with the yeast, add the flour, and stir to a rough dough. Rest for 20 minutes, then add the salt and 30 ml oil.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.