Rosemary focaccia

Before you start

• an oven
• the dough proves about 2h in two stages — nearly all of it is waiting
• a shallow tin about 20 by 30cm

Ingredients

Serves 6 · dimmer marks are storecupboard

• 420gplain flour — strong bread flour holds the water better
• 1 tspdried yeast
• 6 tbspolive oil — this is not a lot for a focaccia — it goes in the dough, under it and over it
• 3 sprigsrosemary
• to tastesalt — flaky, for the top

Method

7 steps

1. fold · 8m

   Flour, yeast, two teaspoons of salt, two tablespoons of the oil and about 330ml of warm water mixed to a very wet, sticky dough. It should be far too loose to knead on a board — wet dough is what gives the open, custardy inside, and flour added to make it manageable takes exactly that away.

2. rest · 1h 30m walk away

   Covered in the bowl, folded over on itself four times at half-hourly intervals if you happen to be passing, until it has roughly doubled and is full of bubbles.

3. fold · 5m

   Two tablespoons of oil into the tin, dough tipped in, and stretched gently towards the corners. If it refuses to go, leave it ten minutes and try again rather than forcing it.

4. rest · 45m walk away

   Covered, until it is puffed and wobbles when the tin is shaken.

5. finish · 5m

   Oiled fingers pushed straight down through the dough to the base of the tin, all over, so it is dimpled rather than dented. The rest of the oil poured over, rosemary pushed into the holes, flaky salt scattered.

6. roast · 25m walk away

   At 220°C until it is deep gold on top and the underside is crisp when a corner is lifted with a knife.

7. finish · 3m

   Out of the tin onto a rack straight away, or the base steams itself soft. Best warm, and good all day.