Saffron Focaccia

Instructions

1. 1

   Steep the saffron threads in 50ml of warm water for 10 minutes to release their colour and flavour, then set aside.

   Tip: Saffron blooms better in warm water, creating a more vibrant infusion for the dough.

2. 2

   In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the centre and pour in the 300ml warm water, saffron infusion (including the water), honey, and 40ml of olive oil.

   Tip: Reserve 20ml of olive oil for brushing the dough later.

3. 3

   Mix until a shaggy dough forms, then knead for 8-10 minutes by hand or with a stand mixer until smooth and elastic.

   Tip: The dough should be slightly sticky but hold together; don't add extra flour as focaccia needs moisture.

4. 4

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 60 minutes until doubled in size.

   Tip: A warm kitchen spot accelerates rising; look for the dough to double, not a specific time.

5. 5

   Preheat the oven to 220°C. Transfer the dough to a parchment-lined baking tray and gently stretch it to fill the tray, creating an even rectangular shape about 2cm thick.

   Tip: Use your fingertips to dimple the surface as you stretch, which is traditional for focaccia.

6. 6

   Brush the top with the remaining 20ml of olive oil mixed with the minced garlic, then use your fingers to create deep dimples all over the surface.

   Tip: Those dimples catch the oil and create wonderfully crispy, flavourful peaks.

7. 7

   Arrange the rosemary sprigs on top and sprinkle generously with fleur de sel. Let the dough proof for a final 15-20 minutes.

   Tip: Don't skip this second proof; it ensures a light, airy crumb.

8. 8

   Bake for 22-25 minutes until the top is golden brown and the focaccia sounds hollow when tapped on the bottom.

   Tip: If browning too quickly, tent loosely with foil for the last 5 minutes.