Rosemary and Sea Salt Focaccia

Ingredients

Method

1. 1

   Mix

   Whisk flour and yeast, add water and the 20 g dough oil, then the fine salt. Mix to a wet, shaggy dough with no dry flour.

   Look for: Sticky and loose, clinging to the bowl — it should not hold a ball.

2. 2

   Bulk ferment with folds

   Do 3 stretch-and-folds over the first 90 minutes, then rest until bubbly and nearly doubled.

   Look for: The surface goes domed and blistered and the dough feels airy and slack.

   ⏱ Set 120 min · Bulk ferment with folds
3. 3

   Pan and proof

   Oil the pan well, transfer the dough, and gently coax it toward the edges. Proof until pillowy, about 60–90 minutes.

   Look for: It relaxes to fill the pan and wobbles when you shake it.

   ⏱ Set 90 min · Pan and proof
4. 4

   Dimple and brine

   Whisk the topping oil and water into a loose brine. Oil your fingertips and press deep dimples all over, then pour the brine across so it pools in the holes.

   Look for: Fingertips should reach nearly to the pan; the brine sits in shiny pools, not a flat film.

   Avoid: Press straight down but do not tear through to the pan — leave the base intact.

5. 5

   Add rosemary, then bake

   Scatter rosemary over the top and press a few tips into the dimples. Bake at 230°C/450°F for 20–24 minutes, adding the flaky salt in the last 5 minutes so it stays crisp.

   Look for: Deep gold all over with darker tips; the kitchen smells strongly of warm rosemary.

   ⏱ Set 22 min · Add rosemary, then bake
6. 6

   Cool

   Lift onto a rack and cool at least 15–20 minutes before cutting.

   Look for: The crust stays crisp on the rack instead of steaming soft in the pan.

   ⏱ Set 20 min · Cool