Making Fresh Rosemary Focaccia

Thicker than a pizza, this dimpled bread gets its name from the Latin word focus, meaning “hearth”, because it was originally baked on an open hearth. The dough is made in much the same way as a pizza, but it is enriched with more olive oil. It can be drizzled with another 2 tbsp oil just after baking.

1. Punch down the dough and knead it for 2-3 minutes, working in 3 tbsp fresh rosemary leaves. Let rest for 5 minutes.

   

2. Pat dough into a floured Swiss roll tin with lightly floured fingers. Cover and let rise until doubled in size, 30-45 minutes.

   

3. Press your fingers into the dough, then sprinkle the focaccia with coarse sea salt. Bake at 220°C for 30-35 minutes.