Rosemary Focaccia with Stretch-and-Fold Dough
A wet rosemary-topped bread dough strengthened with folds, proofed in a tray, and baked hot with olive oil and flaky salt.
Ingredients
Main ingredients
- 500 g bread flour weighed
- 400 ml warm water warm; follow yeast label temperature
- 2 tsp dry yeast
- 20 ml extra virgin olive oil for the dough only
- 2 tsp salt
- rosemary (chopped)
- flaky salt
Tray and finishing
- as needed extra virgin olive oil additional oil for tray, hands, and topping
Instructions
- Mix water, yeast, and 20 ml oil. Stir in flour and fine salt until no dry flour remains. Cover and rest 30 minutes in a warm place.
- Using damp hands, lift and fold dough toward the center around 5 times, then gently gather it. Cover and rest another 30 minutes.
- Repeat the folds. Oil a 35×24 cm tray well, transfer dough, and spread gently. Cover and rest 30 minutes until visibly puffy.
- Remove from any oven proofing space and preheat to 450°F conventional heat. Add finishing oil, dimples, rosemary, and flaky salt.
- Bake 15–18 minutes until golden and cooked through. Cool on a rack 15 minutes and cut 10 pieces.
Notes
Twenty milliliters oil is for dough; extra oil is needed for tray and topping. Three thirty-minute rests plus fifteen-minute cooling are included. Cool rooms extend rising. Oven heat must be OFF during proofing; remove dough before preheating.