Few things make a kitchen feel more inviting than the aroma of freshly baked bread. This Italian-inspired focaccia combines a soft, airy centre with a beautifully golden crust, finished with fresh rosemary, garlic and flaky sea salt.

The secret is a generous amount of olive oil and two patient rises, allowing the dough to develop its characteristic texture without any kneading. The recipe makes 12 servings and can be prepared in one afternoon or left to rise overnight.

<h3>What You’ll Need</h3>

- 4 cups plain flour

- 4 tsp kosher salt

- 1½ cups warm water (38–43°C)

- 1 tbsp barley malt syrup or honey

- 1 packet (7g) active dry yeast

- ¼ cup plus 5 tbsp olive oil, divided

- 2 sprigs fresh rosemary

- 3 garlic cloves

- ½ tsp flaky sea salt

<h3>1. Prepare The Dough</h3>

Combine the flour and kosher salt in a large mixing bowl.

In a separate bowl, stir the warm water and barley malt syrup or honey together. Sprinkle the yeast over the mixture and leave for approximately five minutes, until foamy.

Pour the activated yeast mixture into the flour, add ¼ cup of olive oil and stir with a flexible spatula until no dry flour remains.

The dough should be soft and sticky. There is no need to knead it or add extra flour.

<h3>2. Let The Dough Rise</h3>

Clean and dry the mixing bowl, then coat its interior with 1 tablespoon of olive oil. Return the dough to the bowl, turning it gently to cover every side.

Cover with cling film and leave somewhere warm for approximately one hour, until doubled in size.

Alternatively, refrigerate the covered dough for 12–24 hours. This slower fermentation allows additional flavour to develop, making overnight preparation particularly appealing.

<h3>3. Shape The Focaccia</h3>

Coat the bottom and sides of a 23 × 33cm metal baking tin with 2 tablespoons of olive oil.

Transfer the risen dough into the tin and gently stretch it towards the edges. Slightly damp hands or a dough scraper can make handling the sticky mixture easier.

Cover again and leave somewhere warm for approximately 90 minutes. The dough should become noticeably puffy, with visible bubbles and a small indentation remaining when gently pressed.

<h3>4. Add The Aromatic Topping</h3>

Preheat the oven to 230°C (450°F), positioning the rack in the middle.

Remove the rosemary leaves from their stems and chop them coarsely until you have approximately 1 tablespoon. Finely chop the garlic.

Scatter the rosemary, garlic and flaky sea salt evenly over the risen dough.

Using your fingertips, gently press deep indentations across the surface. Finish by drizzling over the remaining 2 tablespoons of olive oil.

These characteristic dimples help distribute the aromatic oil and give focaccia its distinctive appearance.

<h3>5. Bake Until Golden</h3>

Bake for 15–20 minutes, until the edges develop a deep golden colour and the surface becomes beautifully crisp.

The olive oil surrounding the dough encourages the underside to brown while helping the interior remain pleasantly tender.

Remove the focaccia from the oven and finish with additional fresh rosemary if desired.

Allow it to cool slightly before slicing. The contrast between the crunchy exterior, airy centre and fragrant garlic-rosemary topping makes this bread particularly enjoyable while still warm.

Serve alongside soup, fresh salads or a selection of Mediterranean-inspired dishes. Its combination of simple ingredients and irresistible texture makes homemade focaccia equally suitable for everyday meals and relaxed gatherings.