1 sachet (7g) dried yeast
780g strong white bread flour
Cornish Sea Salt Flakes
Rosemary or other toppings
Try this Rosemary and Sea Salt Focaccia recipe using our soft flakes that melt on the pallet. And if you don't have an electric whisk, then why not try this handy Danish dough whisk.
Whisk and dissolve the yeast in 113g (1/2 cup) of warm water. Set aside so the mix becomes cloudy and bubbles form. Add 567g (2.5 cups) room temperature water, the flour and 2 large pinches of Cornish Sea Salt Flakes.
Begin to mix, either by hand, in a stand mixer or by using a dough whisk. Bring together to a smooth dough then rest for 10 minutes by covering the bowl with a damp towel. Start mixing again until the dough is really elastic and coming away from the bowl.
Place the dough in a well oiled bowl, re-cover with the damp towel and leave until doubled in size (1 hr - 1.5hrs). Lift and fold the dough in on itself several times, rotating the bowl 90° between each repeat. Then place into an oiled baking pan, teasing the dough to the edges. Cover with cling film and after 15 minutes of resting stretch the dough all the way to the edges of the pan. Re-cover with the film and leave to proof for another hour.
Preheat the oven to 220°c / 200 fan, dimple the dough with well oiled hands, scatter over herbs and of course plenty of Cornish Sea Salt Flakes. Bake for about 20 minutes until crisp and golden on top.