Rosemary Focaccia

Cook it step by step

1. 1

   Whisk the water, honey and yeast, add the bread flour and fine salt and mix until no dry flour remains. The dough should be wet and sticky; cover and rest for 20 minutes rather than adding extra flour.

2. 2

   With wet hands, lift and fold the dough over itself from all four sides. Repeat this stretch-and-fold every 20 minutes for three rounds, until the dough holds shape and shows bubbles.

3. 3

   Cover and refrigerate for 12–24 hours. The next day, coat a 23 × 33 cm metal tray with a generous layer of olive oil and ease the cold dough into it without tearing.

4. 4

   Rest for 20 minutes, then gently stretch toward the corners. Cover and proof at room temperature for 2–3 hours until doubled, bubbly and jiggly; do not force dough that springs back.

5. 5

   Heat the oven to 230°C conventional / 210°C fan. Drizzle the dough with more olive oil, press straight down with oiled fingertips to make deep dimples, then add rosemary and flaky salt.

6. 6

   Bake on a lower-middle rack for 22–28 minutes until the top is deep golden and the underside is crisp and browned. If using a thermometer, the centre should reach about 96°C.

7. 7

   Lift from the tray after 5 minutes and cool on a rack for at least 20 minutes so steam does not soften the base; slice only after the crumb has set.