Homemade Focaccia
Soft, airy and golden with crisp edges, this homemade focaccia is finished with fragrant rosemary and a generous sprinkle of Mrs Rogers Marlborough Natural Sea Salt Flakes. Perfect served warm alongside your favourite meal or enjoyed on its own.
Ingredients
4 cups all-purpose or bread flour
2 to 3 tsp Mrs Rogers Marlborough Natural Sea Salt Flakes, plus extra for topping
2 tsp Mrs Rogers Instant Yeast
2 cups lukewarm water
Butter, for greasing
4 tbsp olive oil, divided
1 teaspoon Mrs Rogers Dried Rosemary
Mrs Roger Baking Paper, to line baking tray, optional
Directions
Prepare the dough. Add the flour, sea salt flakes and instant yeast to a large mixing bowl. Stir to combine. Add in the lukewarm water and mix with a spatula until everything comes together into a sticky dough. Cover and leave to rest for 30 minutes.
Stretch and fold. For a lighter, airier focaccia, give the dough a series of gentle stretches and folds. Lightly wet your hand, lift one edge of the dough and fold it towards the centre. Turn the bowl and repeat around the dough 8 to 10 times. The dough should become smoother and more elastic as you work.
Refrigerate the dough. Lightly drizzle olive oil over the surface of the dough, ensuring it is well coated. Cover the bowl and refrigerate for 18 to 24 hours, or for up to 3 days.
Shape and proof. Grease two 8 or 9-inch round baking dishes, or one 9 x 13-inch baking pan, with butter. Line with baking paper if desired. Pour 1 tbsp of olive oil into each round dish, or 2 tbsp if using one large pan. Gently loosen the dough from the bowl using two forks, bringing it towards the centre. If using two round dishes: Divide the dough into two equal portions and place one in each prepared dish. Turn each portion in the oil to coat. If using one large pan: Keep the dough as one piece and place it in the prepared pan, turning it in the oil to coat. Leave the dough at room temperature for 2 to 4 hours, or until it becomes soft, puffy and airy.
Add the toppings. Preheat the oven to 220°C. Sprinkle the dried rosemary over the dough. Drizzle 1 tbsp of olive oil over each round, or 2 tbsp over the large focaccia. Lightly coat your fingertips with oil, then gently press your fingers into the dough to create the classic focaccia dimples. If needed, gently stretch the dough towards the edges of the pan. Finish with a generous sprinkle of Mrs Rogers Marlborough Natural Sea Salt Flakes.
Bake. Bake for 25 to 30 minutes, or until golden brown and crisp underneath. Remove from the oven and transfer to a cooling rack. Allow to cool for 10 minutes before slicing and serving.