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Rosemary Focaccia

Bread · Baking · Italian

Rosemary Focaccia

A slow, wet dough that does the work for you overnight — dimple it hard and be generous with the oil.

Julianne V.

Julianne V.

4.86 · Master Chef

Time

5Hr 00 Mins

Skill

Intermediate

Rating

4.9 / 5

The method

  1. 01

    Mix flour, water, yeast and salt to a shaggy dough. No kneading.

  2. 02

    Fold the dough in the bowl four times, 30 minutes apart, then refrigerate 8–24 hours.

  3. 03

    Oil a pan generously, tip the dough in and let it relax at room temperature for 2 hours.

  4. 04

    Dimple all the way to the base with oiled fingers, pour over more oil, scatter rosemary and flaky salt.

  5. 05

    Bake at 450°F for 22–25 minutes until deep gold and hollow-sounding. Cool on a rack so the base stays crisp.

Watch it made

Cook-alongs from the chef, plus variations other cooks have filmed in their own kitchens.

0:06Chef

Dimpling to the base

Julianne V.

"Oiled fingers, all the way down, no fear."