Ingredients
- All-purpose flour: 4 cups
- Warm water (105-115°F): 1 3/4 cups
- Active dry yeast: 2 1/4 teaspoons
- Olive oil: 1/2 cup, plus more for drizzling
- Salt: 2 teaspoons, plus more for sprinkling
- Honey or sugar: 1 tablespoon
- Fresh rosemary: 2 tablespoons, chopped
- Flaky sea salt: to taste
Instructions
- Step 1: In a large bowl, dissolve the yeast and honey/sugar in the warm water. Let stand for 5-10 minutes until foamy.
- Step 2: Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms.
- Step 3: Gradually add 1/4 cup of the olive oil while kneading the dough in the bowl (or on a lightly floured surface) for 5-7 minutes until smooth and elastic. The dough will be slightly sticky.
- Step 4: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 5: Preheat oven to 425°F (220°C). Grease a 9×13 inch baking sheet with olive oil. Gently deflate the dough and transfer it to the prepared baking sheet. Using your fingertips, press the dough to fill the pan.
- Step 6: Drizzle generously with the remaining 1/4 cup olive oil, sprinkle with rosemary and flaky sea salt. Use your fingers to create dimples all over the surface of the dough. Bake for 20-25 minutes, or until golden brown. Let cool slightly before slicing and serving.
Notes
- To keep your focaccia fresh, store it in an airtight container at room temperature for up to 2 days.
- For a warm and crusty delight, reheat slices in a 350°F (175°C) oven for 5-7 minutes.
- Serve your focaccia with a drizzle of balsamic glaze or alongside your favorite soup or salad.
- Chef's tip: Don't be shy with the olive oil – it's what gives focaccia its signature flavor and texture!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American