A soft Italian bread kneaded with plenty of olive oil, dimpled with fingertips and garnished with rosemary and sea salt. It's enjoyed both as a snack on its own and as a base for sandwiches.
Dissolve the yeast in warm water and mix with flour, salt and olive oil; knead until you get a soft, slightly sticky dough.
Cover the dough in a greased bowl and let it rest in a warm place until doubled in size.
Place the dough on a generously oiled tray and spread it out by pressing with your fingertips; it should look full of dimples. Let it rest for 20 minutes.
Drizzle rosemary, sea salt and olive oil on top, then bake in a preheated oven until the edges turn golden.
Let the focaccia rest for a few minutes after coming out of the oven, then slice and serve.
Important: Drizzling plenty of olive oil over the dough is essential both for flavor and for the golden crust that forms while baking. Contains gluten. Stays fresh for one day at room temperature; slice and freeze for longer storage.
The dimples made by pressing your fingertips into the dough give it both the traditional look and let the olive oil soak in.
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