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- 500gm bread flour
- 1 heaped tablespoon semolina
- 15gm active yeast
- 50ml olive oil
- Salt
- Leaves from 2 to 3 rosemary sprigs
Preparation:
- Add flour, semolina, yeast and generous pinches of salt in stand mixer’s mixing bowl.
- Mix 320 ml of warm water with olive oil.
- Gradually add water and olive oil mixture to dry ingredients while mixing with a dough hook.
- Knead till dough is smooth, elastic and springy to touch (around 10 minutes).
- Leave dough in a floured mixing bowl/container to proof for 30 to 60 minutes until double in size (or 18 to 24 hours overnight in fridge, and if dough was kept overnight in fridge, it needs to be placed on counter for around 2 hours to be soften and back up to room temperature before proceeding to next step).
- Line and oil baking tray or dish (around 28cm x 20cm). Transfer risen dough to tray and prod out dough to edges of tray with well oiled fingers. Leave dough to proof for 30 minutes.
- Drizzle olive oil over dough and using tip of fingers, poke dough all over creating dimples.
- Mix rosemary leaves with a little bit of olive oil and scatter all over dough. Season with salt and drizzle with a little more olive oil. Can be replaced with other toppings including parmesan, olives, sunblush tomatoes, salt flakes or oregano.
- Allow dough to sit for another 20 mins.
- Preheat oven to 200 degree Celcius (or 190 degree Celcius depending on the oven).
- Bake for 30 minutes until golden brown and crispy (may need to tent or reduce to 180 degree Celcius at the last 10 minutes to prevent it from browning too much).
- Leave to rest for at least 10 minutes before cutting.
(Alternative method with starter dough)
Ingredients:
Starter (Poolish)
- 200gm bread flour
- 200ml water
- 1/4 teaspoon active yeast
Focaccia Dough
- 300gm bread flour
- 120ml water (can be increased to 160ml for a higher hydration dough)
- 1 heaped tablespoon semolina
- 1 teaspoon active yeast
- Olive oil
- Salt
Preparation:
- Mix ingredients for starter dough in a large bowl and whisk with a wooden spoon or spatula.
- Cover starter dough and leave on counter in room temperature between 8 to 12 hours. If starter dough is to be used the next day, it can be stored in fridge overnight but will need to be brought back up to room temperature before use (around 1 to 2 hours).
- Dissolve 1 tsp yeast in 120ml water in stand mixer’s mixing bowl.
- Add starter dough, remaining flour, semolina and mix with dough hook. Start at low speed to prevent flour with flying. Increase to high speed and mix for around 8 minutes until the dough starts to pull away from the sides.
- Mix 1 tablespoon of salt with 1 tablespoon of olive oil. Add into dough
- Knead for another 3 to 5 minutes until the dough forms into a ball shape.
- Move dough over to a lightly greased bowl/container. Cover and let it proof for an hour.
- Line baking tray or dish (around 28cm x 20cm). Transfer risen dough to tray and prod out dough to edges of tray with well oiled fingers. Leave dough to proof for another 30 minutes.
- Drizzle 1 tablespoon of olive oil over dough and using tip of fingers, poke dough all over creating dimples.
- Other toppings can be added at this point
- Allow dough to sit for another 20 mins.
- Preheat oven to 200 degree Celcius (or 190 degree Celcius depending on the oven).
- Bake for 30 minutes until golden brown and crispy (may need to tent or reduce to 180 degree Celcius at the last 10 minutes to prevent it from browning too much).
- Leave to rest for at least 10 minutes before cutting.
Other tips:
- Olive oil can be infused with some rosemary leaves a day before use for added flavour.
- Dried herbs to be added to dough instead as topping to prevent drying out while in oven.
- Powdered garlic can be added to dough during last stage of kneading.
