Focaccia needs a lot of oil, and most people under-pour because glugging ¼ cup from a bottle feels wrong. Measure Mate takes the guesswork out of the big pours: ¼ cup, measured, no cup to wash.
How it’s made
- Stir the flour, yeast, salt, and water into a shaggy dough. Cover and let rise 1 hour, until doubled.
- Hold Measure Mate to the 4 tbsp line and pour the oil into a 10-inch cast-iron skillet, tilting to coat.
- Tip the dough into the skillet, turn to coat in oil, and press it toward the edges. Rest 20 minutes.
- Dimple the dough with your fingertips. Hold Measure Mate to the 2 tbsp line and drizzle the oil over the top so it pools in the dimples.
- Scatter the rosemary and flaky salt. Bake at 450°F for 20–22 minutes, until deep golden.
Used in this recipe
Measure Mate, $28.50
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