STEP 01
Mix
Whisk flour, yeast and salt. Add water and 60 ml of Il Frantoio. Mix into a sticky, shaggy dough. Cover and rest 1 hour at room temperature.
BREAD AND OIL. THE SIMPLEST TRIBUTE TO THE MILL.
Rosemary & Olive Oil Focaccia
Prep 15 min + 2 h riseCook 25 min6
01 — INGREDIENTS
Ingredients
- 500 g bread flour
- 7 g instant yeast
- 10 g fine salt
- 350 ml warm water
- 80 ml Il Frantoio extra virgin olive oil + extra for the pan
- 2 sprigs fresh rosemary
- Flaky sea salt
- large bowl
- baking tray
- pastry brush
A home focaccia where the olive oil is the headline. Crisp on the bottom, pillowy inside, fragrant with rosemary, sea salt and Il Frantoio.
02 — STEPS
Method
STEP 02
Rise
Generously oil a baking tray. Tip the dough in, gently stretch to fit the corners. Cover and prove another hour until pillowy.
STEP 03
Bake
Heat oven to 220°C. Dimple with oiled fingertips, scatter rosemary and sea salt, pour the last 20 ml of Il Frantoio over the top. Bake 22–25 minutes until deeply golden.
03 — ABOUT THE OIL
Il Frantoio
Il Frantoio — 'the mill' — is the oil that smells of the stone press itself: warm crushed leaves, almond skin, a clean herbal bitterness. It is the oil pressed slowly, at low temperature, the way the old frantoio of our valley has done it for generations.
Of the five, Il Frantoio is the most architectural. There is a structure to it — a beginning, a middle, a long peppery end — that makes it the natural partner for bread. Bread asks little of the oil but rewards everything you give it.
A good focaccia is really two recipes: the dough, and the way the oil meets it. Il Frantoio goes into the pan, into the dough, into the dimples, and finally over the hot crust as it leaves the oven. Each layer cooks slightly differently — the bottom turns nutty and crisp, the top stays green and fresh.
Tear, don't slice. Eat warm. Drink water with it, never wine on the first bite — let the oil speak first.
PAIRS WITH
Il Frantoio
Il Frantoio's grassy, peppery finish makes the simplest bread sing.
SHOP THIS OIL