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Rosemary focaccia with salume

There's nothing better than soft, fluffy focaccia, straight out of the oven. It's easier than you think.

By Lisa Featherby
  • 15 mins preparation
  • 30 mins cooking plus resting, cooling
  • Serves 10 - 14
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Is there anything better than warm, freshly baked focaccia, all soft, fluffy and dotted with flakes of sea salt? This version is simple to make and can be served with anything you like, although we think a few slices of salume and perhaps a hard cheese are hard to beat.

Ingredients

  • Thinly sliced salume, to serve
Focaccia dough
  • 10 gm dried yeast (about 1½ sachets)
  • 420 gm plain flour
  • 80 ml (⅓ cup) extra-virgin olive oil, plus extra for greasing and drizzling
  • 1½ tbsp rosemary leaves

Method

  • 1
    For focaccia dough, combine yeast and 300ml lukewarm water in an electric mixer fitted with the dough hook and stand to dissolve (1 minute). Add flour, oil and 1 tsp salt and knead until a smooth and an elastic dough forms (5-7 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1 hour).
  • 2
    Preheat oven to 200°C. Knock back dough, then roll out on a lightly floured surface to a 20cm x 30cm rectangle. Transfer to a lightly oiled 20cm x 30cm lamington tin and stand, covered with a tea towel, until dough rises to the top edge (30 minutes to 1 hour).
  • 3
    Lightly press fingertips into dough to create a dimple effect, then scatter with rosemary and season with salt. Drizzle all over with oil and bake until golden and cooked through (25-30 minutes). Cool in tin (5 minutes), then carefully turn out onto a wire rack to cool to room temperature (or serve it warm). Serve focaccia sliced with salume.

Notes

Drink suggestion: Lambrusco. Drink suggestion by Max Allen.

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  • Author: Lisa Featherby