- 3 1/2 cups cake flour
- 2 cups of warm water
- 1 packet instant yeast
- 1/4 cup of extra virgin olive oil
- 1 tablespoon salt
- Fresh rosemary
- Himalayan salt to garnish
- Extra olive oil for drizzling
Start by mixing your dry ingredients (flour yeast salt) thoroughly.
Add in your two cups of warm water and olive oil and mix till a dough is formed.
Knead your dough for approximately 10 minutes and let it proof for at least 8-12 hours.
Drizzle your dough with extra virgin olive oil and set aside in the fridge. The extra virgin olive oil will enhance the flavour, texture and moisture of the focaccia.
Once your dough has doubled in size, knead for another 5 minutes and let it proof for a further 30 minutes outside.
Turn your oven on to 200 degrees Celsius.
In a oven proof dish, line the bottom of your dish with olive oil, this will ensure that your focaccia gets crispy when baking in the oven.
Add your focaccia dough into the oven proof dish and press your fingers into the dough and dimple it until you can feel the bottom of the dish.
Drizzle with oil and place your fresh rosemary in dough & sprinkle your salt bake for 20-30 minutes until crispy and golden brown.
Serve with extra virgin olive oil and salt to taste.