Rosemary Sea Salt Focaccia

Steps

1. In a large bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, salt and yeast.
2. Add the warm water and 2 tablespoons of olive oil. Stir with a spatula until no dry flour remains. The dough will be wet and sticky.
3. Cover the bowl and let the dough

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   .
   ⏱ Rest: 30 min
4. Wet your hand. Grab one edge of the dough, stretch it up and fold it over the middle. Turn the bowl a quarter turn and repeat three more times. Cover again.
   ⏱ Rest after folds: 30 min
5. Do a second set of four folds the same way. Cover and let the dough

   rise (how to proof (let rise))

   Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid

   until doubled and bubbly.
   ⏱ Rise: 1 hr
6. Pour 3 tablespoons of olive oil into a 9x13-inch pan and spread it over the bottom and sides.
7. Scrape the dough into the pan and turn it over once to coat it in oil. Gently stretch it toward the corners. If it springs back, wait 10 minutes and stretch again.
8. Cover the pan and let the dough rise until puffy and nearly doubled.
   ⏱ Rise in pan: 1 hr
9. About 20 minutes before it is ready, heat the oven to 450°F (230°C) with a rack in the lower third.
   450°F
10. Drizzle the remaining 2 tablespoons of oil over the dough. Oil your fingertips and press them straight down all over the dough, all the way to the pan, to make deep dimples.
11. Scatter the rosemary leaves over the top and sprinkle with the flaky salt.
12. Bake until the top is deep golden and the bottom is crisp and browned when you lift a corner with a spatula.
    450°F⏱ Bake: 24 min
13. Let it sit in the pan 5 minutes, then slide it onto a rack so the bottom stays crisp.
    ⏱ Cool: 15 min

Tap an underlined word for how to do it, or see all techniques.

Tips

• Wet hands are the trick to handling sticky dough. Flour just makes it gummy.
• Dimple deeply. Shallow dimples puff away in the oven.
• Swap the rosemary for thinly sliced garlic, flaky salt and a little grated parmesan.

Storage

Best the day it is baked. Wrap leftovers and keep at room temperature 2 days; reheat in a 375°F oven for 5 minutes.

Make ahead

After the second set of folds, cover and refrigerate the dough up to 2 days. Let it sit in the oiled pan about 2 hours to warm and rise before baking.

How long leftovers keep, and freezing and reheating: leftovers and storage.