Rosemary & Salt Focaccia Recipe

Activate yeast

In a medium bowl, combine warm water (1.5 cups) with sugar (1 tsp). Sprinkle the active dry yeast (2.25 tsp) evenly over the surface. Let sit 5–10 minutes until foamy and fragrant. If it does not foam, the yeast may be dead—start over with fresh yeast.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together all-purpose flour (3.5 cups) and fine sea salt (2 tsp) so they are evenly distributed.

Mix dough

Make a well in the flour and pour in the foamy yeast mixture and 1/4 cup (0.25 cups) olive oil. Stir with a wooden spoon or mix on low with the dough hook until a shaggy dough forms, 1–2 minutes. If using hands, bring the dough together in the bowl.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky. If using a stand mixer, knead on medium-low for 5–6 minutes. The dough should be cohesive and elastic; add up to 1–2 tbsp extra flour only if excessively sticky.

Lightly oil a clean bowl with about 1 tsp olive oil and place the dough inside, turning once so all sides are coated. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Prepare a 9x13-inch (or similar) rimmed baking pan by drizzling a little olive oil (about 1 tsp) and spreading it to coat the bottom and sides. Set aside.

When the dough has doubled, gently punch it down to release large bubbles. Transfer the dough to the prepared pan and use your oiled fingers to press and stretch it evenly to the edges. If the dough resists, let it rest 5 minutes and continue stretching. The dough should be roughly 1-inch thick and reach the corners.

Cover the pan loosely with plastic wrap or a damp kitchen towel and let the dough rise again in the pan for 20–30 minutes until slightly puffy.

Preheat the oven to 425°F (220°C) while the dough completes the second rise so it's ready when the dough is puffy.

Use your fingertips to dimple the dough all over, pressing to the bottom of the pan to create characteristic wells. Drizzle 2 tablespoons olive oil evenly over the surface, letting oil pool in some dimples. If using, scatter the thinly sliced garlic across the dough now so slices nestle into dimples.

Sprinkle the chopped fresh rosemary (2 tbsp) evenly across the dough and finish with coarse flaky sea salt (about 1.5 tsp), tapping excess back into the container. For a subtle extra olive flavor, drizzle another 1/2 tablespoon olive oil on top if needed.

Place the pan on the middle rack of the preheated oven and bake for 18–22 minutes until the top is golden-brown and the edges are crisp. Rotate the pan halfway through baking if your oven has hot spots for even color.

Remove from oven and immediately drizzle a final small splash (about 1/2 tbsp) of good quality extra-virgin olive oil over the hot focaccia and, if desired, scatter an additional pinch of flaky salt and a few small rosemary leaves for aroma and presentation.

Let the focaccia cool in the pan on a wire rack for 10–15 minutes. Use a spatula to loosen and transfer to a cutting board. Slice into squares or tear into pieces. Serve warm or at room temperature.