Focaccia
Thick, airy Italian flatbread with a crispy bottom, dimpled top drenched in olive oil, and finished with flaky sea salt and fresh rosemary.
Ingredients
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 2 tsp fine salt
- 1.5 cups warm water
- 6 tbsp extra-virgin olive oil
- 2 tbsp fresh rosemary, leaves picked
- 1 tsp flaky sea salt
Instructions
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1
Whisk 4 cups all-purpose flour, 2 tsp instant yeast, and 2 tsp fine salt. Add 1.5 cups warm water and 3 tablespoons of extra-virgin olive oil. Mix into a sticky dough.
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2
Cover and let rise at room temperature for 1-2 hours until doubled.
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3
Pour 2 tablespoons extra-virgin olive oil into a 9x13-inch pan. Add dough and gently stretch toward edges. Rest if dough resists.
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4
Cover loosely and let rise 45-60 minutes until puffy and filling the pan.
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5
Preheat oven to 450 degrees F. Dimple dough with oiled fingers all over. Drizzle remaining olive oil on top.
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6
Press 2 tbsp leaves picked fresh rosemary into dimples and sprinkle with 1 tsp flaky sea salt.
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7
Bake 20-25 minutes until deep golden. Cool 10 minutes before slicing.