The Lello Kitchen
Rosemary Focaccia with Ibiza Fleur de Sel
A generously dimpled olive-oil focaccia crowned with rosemary and Ibiza fleur de sel.
- Prep
- 25 minutes
- Cook
- 25 minutes
- Serves
- One 9 × 13-inch focaccia
- Difficulty
- Easy
At the Lello table
A generously dimpled olive-oil focaccia crowned with rosemary and Ibiza fleur de sel. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.
Method
- Mix flour, yeast, fine salt and water into a very sticky dough. Rest 15 minutes, fold twice, then rise until doubled.
- Transfer to the oiled pan and gently stretch; rise again until pillowy.
- Heat the oven to 425°F / 220°C. Dimple with oiled fingers and add rosemary.
- Bake 22 to 27 minutes until deeply golden; brush with olive oil and finish with fleur de sel.
Cook’s notes
- Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.
Substitutions
To serve
Serve warm, cut into irregular squares.
Storage & make-ahead
Refrigerate leftovers in a covered container for up to 2 days.
