Italian cuisine's classic flatbread, kneaded with plenty of olive oil and rosemary and shaped with fingertip dimples. A long proofing time gives the dough a porous, soft texture.
Add the yeast and sugar to lukewarm water and let sit for 5 minutes; once foamy, mix in with the flour, olive oil, and salt to knead a soft, slightly sticky dough.
Place the dough in an oiled bowl and cover; leave to rise at room temperature for 70 minutes, until doubled in size.
Press the risen dough out onto an oiled baking tray with your fingers, and use your fingertips to poke dimples across the surface at close intervals.
Drizzle olive oil over the top and sprinkle with rosemary and coarse salt; bake in an oven preheated to 210 degrees for 20 minutes, until golden on top.
Let the focaccia rest for a few minutes as it comes out of the oven, then cut into square or rectangular pieces and serve.
Important: When pressing the dough with your fingertips, don't poke all the way through — it's enough to create small dimples; these dimples trap the olive oil as it bakes. Allergen: contains wheat (gluten).
If you sprinkle coarse sea salt on top right before putting it in the oven, you capture the traditional focaccia character both visually and in flavor.
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