Rosemary Focaccia

Ingredients

• 350 g Bread flour
• 280 g Water
• 4 g Instant yeast
• 12 g Salt
• 3 Tbsp Olive oil
• 7 Fresh rosemary sprigs

Method

1. Stir the bread flour and the water together until no dry flour shows. Cover the bowl and let it rest for up to 30 minutes. The baker sometimes left this rest in the fridge for several hours when they had to leave the house. A rest on the counter is enough if you are home.
2. Chop 4 of the rosemary sprigs. Add them to the dough with the salt, the instant yeast, and one third of the olive oil. The baker used instant yeast, so it goes straight into the dough. Knead until the dough is smooth. The salt in the dough is 12 g. A sprinkle of coarse salt goes on top later, and that sprinkle is not weighed.
3. Cover the dough and let it rise until it has doubled. A warm kitchen moves faster than a cold one. The baker waited for about double, and did not give a clock time.
4. Oil a sheet pan with the next third of the olive oil. The baker used a cookie sheet. Turn the dough onto the pan and press it out so both sides pick up the oil. Cover it and let it rise until it looks puffy.
5. Heat the oven to 400°F / 200°C. Dimple the dough with your fingers. Scatter the remaining 3 rosemary sprigs, the last third of the olive oil, and a sprinkle of coarse salt. The 12 g of salt is already in the dough. The salt on top is not weighed, so it is not in the count.
6. Bake 20 to 25 minutes, until the top is browned and the center is cooked through. A pale, doughy middle needs more time. Cool the bread on a rack before you cut it, or the crumb tears. The post did not give a yield. Eight pieces is the cut used here.
7. Keep the focaccia covered at room temperature for a day or two. The baker did not write a storage time. Warm a piece for a few minutes if the center has gone cold.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 8 pieces: the bread flour, the water, the instant yeast, the salt, the olive oil, and the rosemary. The post did not give a yield. Eight pieces is the cut used here. The sprinkle of coarse salt on top is not weighed, so it is not in the count. The salt in the dough is 12 g. That line is already grams, so it is not rescaled to a teaspoon density. The baker used instant yeast. Active dry yeast (fdc 175043) is the row, and the written 4 g is used. The bread flour is 350 g. A cup of that row is 137 g, and the written grams are used. The water is 280 g, the weight the baker wrote. The olive oil is 3 Tbsp. A tablespoon is 13.5 g, so 3 Tbsp is 40.5 g. Each rosemary sprig is counted as 1 tsp of leaves, 0.7 g, so 7 sprigs are 4.9 g. Added sugars are 0. The sugars in the flour round to 0 g per piece. The salt in the dough is the salty part.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dough is bread flour, water, yeast, salt, olive oil, and rosemary. It has no milk and no butter. It is already dairy-free as written. Read the flour bag if a blend is used later. This is a kitchen note, not a dairy-free certification.

  • United States: There is no milk or butter in the dough. Olive oil is the fat. It is already dairy-free as written.
  • United Kingdom: The same note. This loaf does not call for dairy.

• Gluten-free style

  The wheat is the bread flour. Use 350 g of a bread flour blend whose bag says gluten-free. The dough may want a splash more water, and the crumb will not match the wheat loaf. Yeast, salt, olive oil, and rosemary do not call for wheat. Read the blend. This is a kitchen note, not a gluten-free certification.

  • United States: A gluten-free bread flour blend at the same 350 g. The rise and the crumb will differ. Read the bag.
  • United Kingdom: A free-from bread flour marked gluten free, at the same weight. Expect a different crumb.

• All-purpose flour

  The baker used bread flour and said all-purpose flour can stand in at the same 350 g if that is what you have. The loaf will be a little less chewy. This is a kitchen note, not a different recipe.

  • United States: All-purpose flour at the same 350 g if bread flour is not in the pantry. The loaf will be a little less chewy.
  • United Kingdom: Plain flour at the same weight. Strong bread flour is closer to the baker's flour.