Instructions

Preheat the oven to 220°C and ask Alexa to play the Al Green playlist (optional). Combine all the dough ingredients together, except for the salt as we add this near the end of the mixing to ensure the growth of the yeast is not impacted.

Mix with a dough hook for at least 5 minutes, then add salt and continue mixing for another 5 minutes, ensuring the mixture is consistent and smooth. Leave to rest for 30 minutes at ambient temperature (28°C). Once the dough has nearly doubled in size, roll it out on a baking tray (35x25cm) that has been greased as well. Poke your fingertips into the dough to achieve a ‘crater’ effect. 

Brush the dough well with more olive oil, and sprinkle rosemary leaves and sea salt flakes on top. Now let the focaccia rest again at ambient temperature to allow the yeast to rise—Bake in the oven at 220°C for 20 minutes, or until golden brown. 

Note: Pack your focaccia with more flavour and use some good spoonfuls of the chimichurri recipe to top the dough before dimpling and baking it.