Sea Salt And Olive Oil Focaccia Recipe

Bloom yeast

Pour the warm water into a large mixing bowl. Sprinkle the yeast and sugar over the water and stir gently to dissolve. Let sit 5–10 minutes until foamy and fragrant, indicating the yeast is active.

Mix dry ingredients

In a separate bowl combine the all-purpose flour and fine sea salt, stirring to evenly distribute the salt through the flour.

Combine dough

When the yeast is foamy, add 3 tablespoons (about 45 ml) of the 1/2 cup olive oil to the yeast mixture. Gradually add the flour mixture to the bowl, stirring with a wooden spoon or dough hook on low speed until a shaggy, slightly sticky dough forms. If dough seems too dry, add up to 1–2 tablespoons warm water; if too wet, sprinkle up to 1–2 tablespoons flour.

First rise (bulk fermentation)

Turn the dough out onto a lightly oiled surface and gently knead 1 minute just to bring it together (focaccia is minimal-knead). Transfer the dough to a clean bowl brushed with a little olive oil, turn to coat all sides, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 60–90 minutes or until roughly doubled in size.

Prepare pan

Generously oil a 9x13-inch (or similar) rimmed baking sheet with 1–2 tablespoons of the reserved olive oil so the dough won't stick and will get a crisp base.

Stretch dough into pan

Gently deflate the risen dough with your fingertips and transfer it to the oiled pan. Using your oiled fingertips, press and stretch the dough evenly to fit the pan. If it resists, let it rest 5–10 minutes and continue stretching — do not overwork.

Second rise

Cover the dough loosely with oiled plastic wrap or a damp kitchen towel and let it proof for 20–30 minutes until it puffs slightly and softens.

Dimple the dough and add oil

Preheat oven to 450°F (230°C) while the dough proofs. Remove cover and, using your fingertips, press deep dimples into the dough across the surface, about 1 inch apart. Drizzle the remaining olive oil (about 2 tablespoons from the finishing amount) evenly across the top, working it into the dimples so pockets of oil form.

Season and garnish

Sprinkle the coarse sea salt evenly across the top (start with about 1 tablespoon, adjust to taste). Scatter the chopped fresh rosemary and a light grinding of black pepper if using. For extra sheen, brush any exposed dough lightly with remaining olive oil.

Bake

Place the pan on the middle rack and bake in the preheated 450°F (230°C) oven for 18–22 minutes, rotating once halfway through if your oven runs unevenly, until the focaccia is deep golden brown on top and soundly hollow when tapped.

Cool and serve

Remove from oven and immediately brush any remaining olive oil from the pan over the top. Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice into squares or strips and serve warm or at room temperature. Leftovers keep well wrapped at room temperature for 2 days or refrigerated up to 4 days; reheat briefly for best texture.