Focaccia Loaf Bread
Makes one loaf, 10-12 slices
A tall, pan-baked focaccia loaf with a soft, chewy crumb, deeply dimpled and topped with flaky salt and rosemary.
| prepGrease a loaf pan with olive oil and line it | ||||||||
| prepPreheat oven to 400°F / 200°C while the dough rises | ||||||||
| 300 g all-purpose flour (plain flour) | Stir flour, yeast & salt | Stir in water, honey & oil; rest 10 min | Stretch & fold; rest 15 min, repeat | Cover; rise 60-90 min until doubled | Letter fold; pan, rise 45-60 min | Drizzle oil, dimple with fingertips | Top with salt & rosemary; bake 400°F / 200°C, 20-25 min | Cool on rack 30 min, slice |
| 2 1/3 tsp instant yeast | ||||||||
| 1 tsp fine sea salt | ||||||||
| 250 ml lukewarm water | ||||||||
| 1/2 tbsp honey (or sugar) | ||||||||
| 3 tbsp extra virgin olive oil (in the dough) | ||||||||
| 1 tbsp extra virgin olive oil (to grease the pan) | ||||||||
| 2 tbsp extra virgin olive oil (to drizzle on top) | ||||||||
| 1 tsp flaked sea salt | ||||||||
| 1 tbsp chopped rosemary | ||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.