July 20, 2018
"From Recipe+ November 2017. NOTE - 2 hour proofing time has not been included in the times."
- Serving Size: 1 (117.6 g)
- Calories 314.9
- Total Fat - 10.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 295.1 mg
- Total Carbohydrate - 50.3 g
- Dietary Fiber - 8 g
- Sugars - 0.8 g
- Protein - 9.9 g
- Calcium - 28.6 mg
- Iron - 2.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.6 mg
Combine the flour yeast and sugar in a large bowl and make a well at the centre.
Whisk oil and the warm water in a jug and add water mixture to the flour mixture and mix well to form a dough.
Turn dough out onto a lightly floured work surface and knead until smooth and elastic.
Place dough in a slightly oiled bowl and cover with plastic food warp and place in a warm, draught free area for 1 hour or until doubled in size.
Punch drought, then transfer to a lightly oiled oven tray and press out with you fingers into a large rectangle about 1cm thick.
Place in a warm, draught free area for 1 hour or until risen.
Preheat oven to 240C (220C fan forced).
Using your fingers, make small dents all over top of dough and sprinkle with rosemary and sea salt flakes and drizzle with extra oil.
NOTE - you can make focaccia up to a day ahead and store in an airtight container, or label, date and freeze for up 1 month. Thaw in the fridge. For best results, toast, to serve
Tips & Variations
No special items needed.