Crispy Rosemary & Sea Salt Focaccia

WITH FIRST HARVEST EVOO

GOLDEN • HERBACEOUS • PEPPERY

Golden focaccia with a crisp crust, fluffy centre, rosemary and sea salt, enriched with First Harvest EVOO.

PREP

20 mins + proving

COOK

25 mins

SERVES

8

DIFFICULTY

Medium

Ingredients

500 g bread flour

7 g instant dried yeast

2 tsp sea salt

400 ml lukewarm water

4 tbsp First Harvest Extra Virgin Olive Oil, plus extra for drizzling

2–3 sprigs fresh rosemary

Flaky sea salt

Method

1. Make the dough

Combine the flour, yeast and sea salt in a large bowl. Add the lukewarm water and 2 tablespoons of First Harvest EVOO. Mix until a sticky dough forms.

2. Let it rise

Cover and leave in a warm place for 1–1½ hours, or until doubled in size.

3. Shape the focaccia

Generously coat a baking tray with First Harvest EVOO. Transfer the dough to the tray and gently stretch it towards the edges. Leave to rest for another 20–30 minutes.

4. Add the toppings

Preheat oven to 220°C. Use your fingertips to create deep dimples across the dough. Drizzle generously with First Harvest EVOO, then scatter over fresh rosemary and flaky sea salt.

5. Bake

Bake for 20–25 minutes, until deeply golden with crisp edges.

6. Finish

Drizzle the warm focaccia with a little more First Harvest EVOO before slicing and serving.

THE OIL WE USED

First Harvest EVOO

Bold, herbaceous and peppery, our First Harvest EVOO gives this focaccia a beautifully golden crust, rich flavour and vibrant finish.

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