Golden, dimpled focaccia with pools of olive oil, crunchy salt and woody rosemary.
Method
Step by step
- 01
Generously oil a 22 × 30 cm baking dish (about 2 tbsp).
- 02
Tip the thawed dough into the dish. Stretch gently to the edges — if it springs back, rest 10 minutes and try again.
- 03
Cover loosely and prove at room temperature for 45–60 minutes until pillowy.
- 04
Preheat oven to 220 °C. Drizzle the remaining olive oil over the top.
- 05
Using oiled fingertips, dimple the dough all over — push right down to the base.
- 06
Scatter rosemary, sea salt and any toppings. Bake 18–22 minutes until deeply golden.
- 07
Lift onto a rack to cool slightly. Serve warm, torn by hand.
Baker's tip: Mix 2 tbsp warm water with 1 tbsp olive oil and brush over the top before dimpling for extra-glossy crust.
Keep baking
