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Rosemary Sea Salt Focaccia

Ingredients · Serves 12 · Prep 20 min · Total 4 hr

  • Dough
  • 4 cups all-purpose flour, or bread flour, spooned and leveled (500 g)
  • 2 ½ tsp kosher salt, 10 g
  • 2 tsp instant yeast, 6 g
  • 1 ¾ cups warm water, 100 to 110°F (415 ml)
  • 2 tbsp olive oil
  • Pan and topping
  • ⅓ cup olive oil, divided
  • 2 sprigs rosemary, leaves stripped
  • 1 tsp flaky sea salt
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Rosemary Sea Salt Focaccia

Steps

  1. In a large bowl, whisk 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.
  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.
  5. Do a second set of four folds the same way. Cover and let the dough rise until doubled and bubbly.
  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.
  9. About 20 minutes before it is ready, heat the oven to 450°F (230°C) with a rack in the lower third.
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Rosemary Sea Salt Focaccia

Steps, continued

  1. 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.
  2. Scatter the rosemary leaves over the top and sprinkle with the flaky salt.
  3. Bake until the top is deep golden and the bottom is crisp and browned when you lift a corner with a spatula.
  4. Let it sit in the pan 5 minutes, then slide it onto a rack so the bottom stays crisp.