Name: Long-rise rosemary focaccia with brine
Yield: 10 servings
Ingredients: 473 mL Water Warm; 4.9 mL Active dry yeast; 14.8 mL Sugar; up to 670 g All-purpose flour; 14.8 mL Coarse salt; 118 mL Extra-virgin olive oil; 5 sprigs Rosemary chopped; 118 mL Extra-virgin olive oil; 79 mL Water lukewarm; 3.7 mL Fine sea salt; to taste Coarse sea salt; as needed Oil

Handle the Heat · reference variation

Long-rise rosemary focaccia with brine

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Ingredients

Group	Ingredient	Amount	Preparation
Dough	Water	473 mL	Warm
Dough	Active dry yeast	4.9 mL
Dough	Sugar	14.8 mL
Dough	All-purpose flour	up to 670 g
Dough	Coarse salt	14.8 mL
Dough	Extra-virgin olive oil	118 mL
Herb	Rosemary	5 sprigs	chopped
Pan	Extra-virgin olive oil	118 mL
Brine	Water	79 mL	lukewarm
Brine	Fine sea salt	3.7 mL
Finish	Coarse sea salt	to taste
Bowl	Oil	as needed

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Approximately 46 × 33 cm rimmed tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Stone	A heavy inverted metal baking tray can work if rated for this heat. Expect a less crisp base; use the recipe’s browning cues.

Timing & recipe details

Time & temperature

Baking temperature: 230°C
Baking time: 25–30 min

Makes: 10 servings
Heat: 230°C
Plan for: About 9–12 hours

Method

01 · Mix
Use:
Combine dough water, yeast and sugar; add 9.9 mL rosemary, half the flour and dough salt. Add dough oil, then gradually add only enough remaining flour for the stated consistency.
Ready when: Shaggy; slightly sticky
01 MixMix a shaggy, slightly sticky dough with rosemary worked through it.
02 · Rise
8–10 h
Use:
Cover in oiled bowl at room temperature.
Ready when: Doubled
02 RiseCover the oiled bowl and let the rosemary dough double.
03 · Pan
Use:
Oil half-sheet tray; stretch dough across. Rest 10 minutes if resistant; dimple deeply.
Ready when:
03 PanStretch across the oiled sheet and press deep dimples; rest if it resists.
04 · Brine
45 min
Use:
Dissolve brine salt in brine water; pour over dough. Cover.
Ready when: Puffy
04 BrinePour the dissolved salt-water brine over the dimples, then cover until puffy.
05 · Bake
25–30 min
Use:
Preheat stone or inverted heavy tray to 230°C. Add remaining rosemary and finishing salt; bake tray on stone.
Ready when: Golden
05 BakeAdd the finishing rosemary and salt and bake the tray on the hot stone.
06 · Cool
Use:
Cool until warm.
Ready when:
06 CoolCool the whole focaccia on a rack until it is warm enough to serve.

What to look for

Stage	Look / feel for	Needs attention
Proof	Puffiness	Dry surface

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Pale edges	Insufficient heat/oil	Continue browning.	Preheat thoroughly.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Flour	All-purpose	None specified	Type specified

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
AP flour	Bread flour1:1 weight	Watch stiffness.	Chewier crust.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Recipe

Long-rise rosemary focaccia with brine

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Water	473 mL	Warm
Dough	Active dry yeast	4.9 mL
Dough	Sugar	14.8 mL
Dough	All-purpose flour	up to 670 g
Dough	Coarse salt	14.8 mL
Dough	Extra-virgin olive oil	118 mL
Herb	Rosemary	5 sprigs	chopped
Pan	Extra-virgin olive oil	118 mL
Brine	Water	79 mL	lukewarm
Brine	Fine sea salt	3.7 mL
Finish	Coarse sea salt	to taste
Bowl	Oil	as needed

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Approximately 46 × 33 cm rimmed tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Stone	A heavy inverted metal baking tray can work if rated for this heat. Expect a less crisp base; use the recipe’s browning cues.

Timing & recipe details

Makes: 10 servings
Heat: 230°C
Allow: About 9–12 hours

How do I make it?

Mix a soft dough
Mix the dough water, yeast and sugar, then add 9.9 mL rosemary, half the flour and the dough salt. Add the dough oil, then gradually add just enough of the remaining flour to make a rough, slightly sticky dough.
Mix a shaggy, slightly sticky dough with rosemary worked through it.
Ready when: Shaggy; slightly sticky
Let it rise overnight
8–10 h
Put the dough in an oiled bowl, cover and leave at room temperature until doubled.
Cover the oiled bowl and let the rosemary dough double.
Ready when: Doubled
Stretch into the pan
Oil the half-sheet tray and stretch the dough across it. If it resists, rest it for 10 minutes, then press deep dents all over with your fingertips.
Stretch across the oiled sheet and press deep dimples; rest if it resists.
Add the salt water
45 min
Dissolve the brine salt in the separate brine water, pour it over the dough and cover. This salt-water topping stays separate from the dough water.
Pour the dissolved salt-water brine over the dimples, then cover until puffy.
Ready when: Puffy
Bake the focaccia
25–30 min
Heat a pizza stone or an upside-down heavy tray in the oven to 230°C. Add the remaining rosemary and finishing salt to the dough, then bake its tray on the hot stone or heavy tray.
Add the finishing rosemary and salt and bake the tray on the hot stone.
Ready when: Golden
Let it cool a little
Leave the focaccia until warm before serving.
Cool the whole focaccia on a rack until it is warm enough to serve.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Pale edges	Insufficient heat/oil	Continue browning. Preheat thoroughly.

See the detailed method and ratios in , or follow ingredients through the .

Method

01 · Mix

02 · Rise

03 · Pan

04 · Brine

05 · Bake

06 · Cool

What to look for

Troubleshooting

How do I make it?

Mix a soft dough

Let it rise overnight

Stretch into the pan

Add the salt water

Bake the focaccia

Let it cool a little

What can go wrong, and how can I fix it?

Long-rise rosemary focaccia with brine at a glance