Rosemary & Olive Oil Focaccia
An overnight olive-oil dough with an open crumb, crisp base and fresh rosemary.
An overnight olive-oil dough with an open crumb, crisp base and fresh rosemary.
Written for 1 tray, 12 pieces
Ingredients
- Strong white bread flour500 g
- Water400 ml
- Instant yeast5 g
- Salt10 g
- Olive oil60 ml
- Rosemary leaves5 g
- Flaky salt3 g
Method
Mix flour, water, yeast, fine salt and one third of the oil until a sticky dough forms. Rest covered for 20 minutes.
With wet hands, stretch and fold four times around the bowl; repeat twice more at 20-minute intervals. Cover and refrigerate for 12 to 18 hours.
Oil a 23 x 33 cm tin with another third of the oil. Transfer dough gently, stretch towards the corners and prove for 2 to 3 hours at room temperature until very airy.
Drizzle remaining oil, dimple deeply with oiled fingers, then add rosemary and flaky salt.
Bake at 220°C conventional heat for 25 to 30 minutes until golden underneath and on top. Cool on a rack for 20 minutes.
Chef’s notes
- Do not knead flour into the sticky dough; time and folds build its structure.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Keep covered at room temperature for 1 day or freeze for up to 1 month; refresh at 180°C.
Allergens and diet
Wheat.
Vegan
Last refined · October 2026