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Focaccia · Rosemary & Sea Salt

Rosemary Sea Salt Focaccia

A golden, olive-oil-crisped bottom, an airy, open middle and a dimpled top scattered with rosemary and flaky salt. No kneading: a few sets of folds in the bowl build the structure.

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Prep
20 min
Cook
25 min
Total
4 hr
Serves
12 · one 9x13-inch focaccia
Level
Easy

Ingredients

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

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.
  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.
  13. Let it sit in the pan 5 minutes, then slide it onto a rack so the bottom stays crisp.

Tip: Wet hands are the trick to handling sticky dough. Flour just makes it gummy.

Tip: Dimple deeply. Shallow dimples puff away in the oven.

Tip: 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.

Estimated nutrition per serving: 220 calories · protein 5 g · carbohydrates 32 g · fiber 1 g · sugars 0 g · fat 8 g (saturated 1 g) · sodium 410 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.