Rosemary Focaccia

---

SERVES 10

PREP TIME: 5 HOURS

COOK TIME: 30 MINS

---

---

Ingredients

---

400ML WARM WATER

7G DRY YEAST SACHET

1 TBSP HONEY

500G STRONG PLAIN BREAD FLOUR

3 TSP SALT (EXTRA FOR TOPPING)

3 TBSP OLIVE OIL (EXTRA FOR BAKING TRAY)

1-2 FRESH ROSEMARY SPRIGS, LEAVES 

---

Utensils

---

BAKING DISH

MIXING BOWL

CLING WRAP

---

Method

---

1. COMBINE WARM WATER WITH YEAST SACHET AND HONEY, SITTING ASIDE FOR 10 MINS OR UNTIL FOAMY
   

2. IN A MIXING BOWL COMBINE FLOUR & SALT
   

3. POUR YEAST MIXTURE INTO FLOUR MIXTURE, BEFORE STIRRING THROUGH THE OLIVE OIL UNTIL COMBINED
   

4. COVER WITH GLAD/CLING WRAP AND SET ASIDE FOR 15-20 MINS
   

5. USE A SPOON TO START THE STRETCH & FOLD PROCESS AS SHOWN, REPEATING 2 TIMES WITH 15-20 MIN PROOFING IN BETWEEN
   

6. REPEAT STRETCH AND FOLD WITH OILED HANDS, PROOFING FOR A FURTHER 1 HOUR
   

7. TRANSFER DOUGH INTO A WELL OILED BAKING TRAY (OPTIONAL TO ADD OILED BAKING/PARCHMENT PAPER) AND PROOF FOR A FURTHER 30-45 MINS
   

8. PREHEAT OVEN TO 200 FAN FORCED OR 220 CONVENTIONAL
   

9. OIL HANDS AGAIN AND CREATE DIMPLES IN DOUGH. AT THIS POINT THE DOUGH SHOULD’VE STRETCHED/EXPANDED TO FILL YOUR TRAY
   

10. ADD YOUR CHOSEN TOPPINGS, DRIZZLING WITH OIL BEFORE BAKING FOR 20-22 MINS OR UNTIL GOLDEN
    

11. REMOVE AND TRANSFER TO WIRE RACK/SOMEWHERE TO COOL
    

12. SLICE AND ENJOY ON ITS OWN OR WITH ANTIPASTO

---