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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bloom yeast with warm water and sugar for 10 minutes until foamy.
Add flour and salt to a bowl. Pour in yeast mixture and 1 tbsp olive oil. Mix until combined to form a very sticky dough.
Rest dough for 15 minutes.
Perform the first stretch and fold with 6-7 folds. Rest for 30 minutes.
Perform the second stretch and fold. Rest for another 30 minutes.
Perform the third stretch and fold until dough is elastic, shiny, and less sticky. Drizzle 1 tbsp olive oil over dough.
Cover and cold-proof in the fridge overnight.
Next day, transfer dough to a lined 9x7 inch tray. Proof at room temperature for 1-2 hours until doubled.
Gently stretch dough to fill tray evenly.
Top with rosemary, sea salt flakes, and drizzle remaining olive oil to prevent burning and add colour.
Dimple deeply with fingers.
Bake at 220°C convection / 200°C fan for 20-25 minutes.
After 15-20 minutes, brush generously with garlic butter and finish baking.
Cool on a wire rack for at least 15 minutes before slicing.
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If the dough is sticky, lightly wet your hands before folding.
You will need a 9x7 inch tray.
Can I use regular flour instead of bread flour?
Yes, but bread flour is preferred for a better texture.
How do I know when the dough is ready to bake?
The dough should be doubled in size and fill the tray evenly.
What if I don't have a convection oven?
You can bake at 220°C in a regular oven, but keep an eye on the baking time.
Can I use dried rosemary instead of fresh?
Yes, but fresh rosemary will provide a more aromatic flavor.
How should I store leftover focaccia?
Store in an airtight container at room temperature for up to 2 days.
