Focaccia de romero y sal marina gruesa

Ingredientes

• 780 g all purpose flour
• 2 tsp fine salt
• 2 tsp sugar
• 13 g instant yeast
• 440 ml lukewarm water ((you can also weight it))
• 120 ml extra virgin olive oil ((you can also weight it) + more to proof and bake)
• 4 sprigs rosemary, (only leaves and chopped + a few tips to decorate)
• 1/2 tsp coarse sea salt (to decorate)

Preparación

1. 1

   Put the flour, fine salt, sugar, yeast, water and oil in a bowl for a stand or handheld mixer. If you don't have one, a large bowl will do.

2. 2

   Mix everything roughly using the hook attachment and then knead on medium speed for 7min. If you don't have a mixer, mix with a spatula until it doesn't help anymore, finish mixing with your hands and kneading for 15min.

3. 3

   Put a bit of olive oil on a clean bowl and let the dough rest inside covered with a kitchen cloth for an hour or until it doubles in size.

4. 4

   Drizzle olive oil on the base of the baking sheet and spread the dough on top. Cover again and let it rest for 1 hour again or until it doubles in size.

5. 5

   Make dimples on the dough by gently pressing with your fingers.

6. 6

   Drizzle olive oil on top (on the video you'll see I did it after adding the rosemary but it's best if you do it before) and then scatter the rosemary and coarse sea salt.

7. 7

   Take to a preheated oven at 230C for 10min or until nicely golden on top.