Focaccia

Ingredients

• 500 g bread flour, Italian Type 0 (doppio zero), such as Antimo Caputo Tipo 0
• 325 ml water, room temperature
• 10 g sea salt
• 5 g instant yeast, or 2.5 g dry active yeast
• 80 ml extra virgin olive oil, first cold-pressed, divided
• 15 g coarse sea salt, for topping
• 10 g fresh rosemary sprigs, Tuscan variety

Method

1. 1
   Combine bread flour, water, and instant yeast in the bowl of a stand mixer fitted with a dough hook; mix on low speed for 3 minutes until a shaggy dough forms, then rest 10 minutes (autolyse).
2. 2
   Add sea salt and 60 ml olive oil; mix on medium speed for 8–10 minutes until dough is smooth, elastic, and slightly sticky (perform the windowpane test: stretch a small piece gently until translucent).
3. 3
   Transfer dough to a lightly oiled bowl, cover loosely with plastic wrap, and proof at room temperature (20–22°C) for 2 hours until doubled in volume (bulk fermentation).
4. 4
   Gently pour remaining 20 ml olive oil into a 25 cm round baking tin (or 25 × 35 cm rectangular), coating the surface evenly; transfer proofed dough into the tin and gently stretch it to fill, creating an even layer (do not tear).
5. 5
   Cover with plastic wrap and let rest for 30 minutes at room temperature (final proof) until the dough rises slightly and feels airy to the touch.
6. 6
   Preheat oven to 220°C; using your fingertips, dimple the entire surface of focaccia by pressing firmly into the dough to create characteristic indentations (1 cm deep), working across the surface evenly.
7. 7
   Scatter coarse sea salt and rosemary sprigs over the dimpled surface; drizzle with a small amount of olive oil.
8. 8
   Bake for 20–25 minutes until golden-brown and tapping the base produces a hollow sound; cool on a wire rack for 5 minutes, then transfer to a cutting board and slice while still warm.