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A golden-brown focaccia with confit garlic, rosemary, and flaky salt, resting on a wooden board.

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A glass bowl with risen focaccia dough surrounded by olive oil on a wooden cutting board.

Focaccia dough spread in a baking tray with olive oil, ready for the second rise.

Focaccia dough in a baking tray with dimples filled with confit garlic, rosemary, and olive oil, ready to bake.

  • The high yeast content means you can skip the blooming step — it activates straight in the dough.
  • The dough starts off quite wet and shaggy, but will come together as it rises — don’t panic!
  • This is a no-knead dough, making it super easy and low-maintenance.
  • Lightly oil the dough while rising to prevent it from sticking to the bowl.
  • Place the dough near a heated oven to help it rise faster in cooler conditions.
  • Coat your fingers in oil before handling the dough, to stop it from sticking.
  • You can prove the dough overnight in the fridge — just bring it to room temperature, 30 minutes before baking.

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  1. In a large bowl, combine the bread flour, warm water, yeast and salt. Mix the ingredients with a wooden spoon until a rough dough forms. This is quite a wet dough, so it will be pretty shaggy — don’t be alarmed, as this is how it should be. 
  2. Wet your hands (for easy removing of dough) and transfer the dough to a clean, lightly oiled bowl. Cover the bowl with a clean tea towel or plastic wrap and allow the dough to rise in a warm, draft-free area for 1 hour. (The dough can also be left overnight in the fridge. If you leave it overnight in the fridge, it will need to come to room temperature before baking.) 
  3. Add the oil to the base of a 23 x 33cm baking tray then transfer the dough to the prepared baking tray and gently stretch it to fit the pan. Cover with a clean tea towel, and leave to prove again for 40 minutes.
  4. Meanwhile, preheat the oven to 230°C fan (250°C conventional). 
  5. Once the dough has proved, use your fingertips to gently create dimples in the dough's surface (you don’t want to knock the air out). Drizzle about ¼ cup of oil from the confit garlic over the dough, ensuring it fills the dimples. Top the dough with confit garlic and chopped rosemary, pressing them gently into the surface. Sprinkle smoked salt flakes (or regular salt) over the focaccia.
  6. Bake for 25-30 minutes, or until golden brown with crispy edges. Remove the focaccia from the oven, brush with extra garlic oil, if you have any left, to glisten the top. Allow to cool for 10 minutes before slicing.  
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