Rosemary focaccia
These clouds can’t dampen our dough.
Makes
8
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella picks the rosemary, sprinkles salt and holds the olive oil tin.
Ingredients
Bread flour: 4 cups (500 g)
Water: 2 cups plus 1 tablespoon (500 g), cool
Instant yeast: 1/2 teaspoon
Fine salt: 2 teaspoons
Olive oil: 1/2 cup, divided, plus more for drizzling
Fresh rosemary: 2 sprigs, leaves picked
Flaky sea salt: 1 teaspoon
Method
Stir the flour, water, yeast and fine salt in a big bowl until no dry flour is left. The dough will be very wet and sticky.
Cover the bowl and let it rest 30 minutes. Wet your hand, then stretch and fold the dough over itself a few times.
Repeat the rest and fold two more times, 30 minutes apart.
Pour 2 tablespoons of olive oil into a container, add the dough and cover it. Chill it in the fridge for 48 hours.
Oil a sheet pan with 2 tablespoons of olive oil. Tip the cold dough into the pan and gently stretch it toward the corners. Let it rest in a warm spot 2 to 3 hours, until puffy and bubbly.
Heat the oven to 475°F. A grown-up handles the hot oven and the hot pan.
Pour the rest of the olive oil over the dough. Press your fingertips deep into it to make dimples.
Scatter on the rosemary and the flaky salt.
Bake 20 to 25 minutes, until the top is deep golden with dark browned bubbles.
Slide the focaccia onto a board, drizzle with a little more olive oil and cut into squares. Eat it warm.
