Ingredients
- All-purpose flour: 4 cups
- Active dry yeast: 2 1/4 teaspoons
- Warm water (105-115°F): 1 3/4 cups
- Olive oil: 1/2 cup, plus more for drizzling
- Salt: 2 teaspoons
- Sugar: 1 teaspoon
- Fresh rosemary: 2 tablespoons, chopped
- Flaky sea salt: To taste
Instructions
- Step 1: In a large bowl, dissolve the yeast and sugar in 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: Drizzle 1/4 cup of olive oil over the dough. Knead the dough in the bowl for 5-7 minutes, until smooth and elastic. (Or knead on a lightly floured surface).
- Step 4: Cover the bowl with plastic wrap 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 pan with olive oil. Gently transfer the dough to the pan and press it out to fill the pan.
- Step 6: Drizzle the remaining 1/4 cup of olive oil over the dough. Use your fingers to make deep indentations all over the surface of the dough. Sprinkle with chopped rosemary and flaky sea salt. Bake for 20-25 minutes, or until golden brown. Let cool slightly before slicing and serving.
Notes
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- To reheat, sprinkle focaccia with a little water and warm in a 350°F (175°C) oven for 5-10 minutes until heated through.
- Serve warm focaccia alongside a hearty soup or salad for a satisfying meal.
- For extra flavor, experiment with different herbs like thyme or oregano in addition to (or instead of) rosemary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American