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–+ servings

Homemade Focaccia!

A delicious homemade focaccia topped with sea salt, rosemary and oil. Light, airy and easy to make yourself at home
5 from 4 votes
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Category: Bread
Type: Bread
Keyword: Focaccia, Rosemary
Prep Time: 35 minutes
Cook Time: 25 minutes
Resting time: 13 hours
Total Time: 14 hours
Servings: 8 people
Author: Jane's Patisserie

Ingredients

  • 400 ml warm water
  • 1 tbsp clear honey
  • 6 g dried active yeast
  • 500 g strong white bread flour
  • 2 tsp sea salt (plus extra)
  • 5-6 tbsp olive oil (plus extra)
  • rosemary sprigs (lightly covered in oil)
Grams - Ounces

Instructions

  • Pour the warm water, honey and yeast into jug and whisk together. Let it sit for 10 minutes. 
  • Add the flour and salt to a bowl, and pour over the honey yeast water mix and combine with a spatula – stirring as little as possible. 
  • Drizzle over 1–2 tablespoons of the olive oil, then cover for 30 minutes.
  • Fold the dough four times. (See blog post for details)
  • Cover the bowl again, and let sit for 30 minutes. 
  • Repeat these steps twice more. 
  • After the last fold, cover with clingfilm and place the bowl in the fridge overnight. 
  • In the morning, remove the bowl from the fridge and pour the dough into an oiled dish. Let it come to room temperature – this will take about 2 hours.
  • Towards the end of the 2 hours, preheat the oven to 220ºC/200ºC fan. 
  • Drizzle the dough with a little more oil, then press your fingers into the dough to create dimples. Sprinkle some sea salt and rosemary sprigs over the dough. 
  • Bake in the oven for 20–25 minutes.
    Devour the beautiful bread 

Notes

  • You can try different flavours in the dough if you want - especially dried flavours. I have made this and added 1tsp garlic powder and onion powder and it's delicious 
  • The rosemary is optional - it's best to oil it to prevent it burning in the oven. I also use garlic salt so it can catch slightly but I don't mind this
  • This dough is best on the day of baking, but definitely lasts 3+ days after. It can also freeze really well for 3+ months 
  • I love dunking my focaccia into a balsamic oil dip 
  • You can make this on the same say if you want - skip the fridge stage and leave to rise for 2 hours after the last set of folds, then transfer into the dish and carry on with the recipe