Homemade Focaccia

An airy olive-oil bread with a dimpled, golden crust, fragrant rosemary, and flaky salt.

Prep: 25 min · Cook: 25 min · Yield: 12 · Method: Oven

Ingredients

• 4 cups bread flour
• 2.25 teaspoons instant yeast
• 1.75 cups warm water
• 0.5 cup olive oil
• 2 teaspoons kosher salt
• 2 tablespoons fresh rosemary
• 1 teaspoon flaky sea salt

Cooking instructions

1. Whisk the bread flour, instant yeast, and kosher salt in a large bowl. Add the warm water and 2 tablespoons of the olive oil, then stir until a sticky, shaggy dough forms. (about 5 min)
2. Cover the bowl and let the dough rest at room temperature until doubled and bubbly, about 1 1/2 hours. (about 90 min) — Room temperature
3. Pour 2 tablespoons of olive oil into a 9-by-13-inch baking pan. Scrape the dough into the pan, turn it once to coat, and gently stretch it toward the corners. Cover and let it proof until puffy, about 45 minutes. (about 45 min) — Room temperature
4. Heat the oven to 425°F. Drizzle the remaining olive oil over the dough. With oiled fingertips, press deep dimples across the surface without deflating the dough. Sprinkle evenly with the rosemary and flaky sea salt. (about 10 min) — 425°F
5. Bake until deeply golden, puffed, and the center reaches about elided (about 25 min) — 425°F