Bread & dough · Original adaptation
Rosemary and Sea Salt Focaccia Recipe
An olive-oil-rich loaf with a springy open crumb, crisp base, rosemary, and flaky salt.
Inspired by The Great British Bake Off, Season 2, Episode 3
Jump to the recipe ↓
Bake it at home
Rosemary and Sea Salt Focaccia
- Prep
- 25 min
- Bake
- 24 min
- Total
- 49 min
- Makes
- One 23 x 33 cm loaf, serving 10
Ingredients
- 500 g strong white bread flour
- 7 g instant yeast
- 10 g fine salt
- 400 ml lukewarm water
- 50 ml olive oil, plus extra for the pan
- 2 rosemary sprigs
- 1 teaspoon flaky sea salt
Method
Mix the flour, yeast, salt, water, and 30 ml oil into a wet dough. Stretch and fold it in the bowl for 5 minutes.
Cover and leave for 60 to 90 minutes, until doubled and bubbly.
Oil a 23 x 33 cm pan generously. Ease the dough into the pan without pressing out all the gas and rest for 30 minutes.
Heat the oven to 220 C, or 200 C fan. Oil your fingertips and press deep dimples across the dough, then add rosemary, flaky salt, and the remaining oil.
Bake for 22 to 24 minutes until deeply golden. Lift from the pan and cool on a rack.
Before you start
- This is a Baking Show Guide adaptation, not a contestant recipe or an official show recipe.
- Wet or oiled hands prevent the high-hydration dough from sticking.
From the episode
Bread
This adaptation starts from the episode's bread brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
