Focaccia

Ensure that you plan this recipe 24 hours ahead. It requires a long, slow rise in the fridge!

Ingredients

Dough

Quantity	Ingredient
750 g	all purpose flour
15 g	salt
12 g	instant yeast
680 ml	warm water

additional

Quantity	Ingredient
4 tbsp	olive oil
-	butter, for greasing
2 tsp	salt flakes
2 tsp	rosemary (dried or fresh)

Method

1. In a large mixing bowl, mix all dry dough ingredients
   • 750g AP flour
   • 15 g Salt
   • 12 g instant yeast
2. To the bowl, mix in 680 ml of WARM water
3. Lightly grease the top of the dough with olive oil
4. Cover mixing bowl with lid or cling wrap
5. Place dough in fridge for at least 12 hours, up to 3 days.
6. ‘punch’ down dough to deflate, and transfer to a well greased baking dish
7. Let rise at room temperature for 2-4 hours
8. Preheat oven to 220C
9. With fingers, dimple the surface of the dough. Cover with 2-4 tablespoons of olive oil, sprinkle with salt flakes and rosemary.
10. Cook for 25-30 minutes until underside is golden and crisp