Sea Salt Focaccia Bread Recipe

Activate yeast

In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit 5–10 minutes until foamy and bubbly. If mixture doesn't foam, discard and start with fresh yeast.

Mix dry ingredients

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

Combine and knead

Make a well in the flour and pour in the foamy yeast mixture and 1/4 cup (4 tbsp) of the extra-virgin olive oil. Stir with a wooden spoon or use the mixer on low to combine until a shaggy, sticky dough forms. If using a stand mixer, knead on low speed 4–6 minutes; by hand, knead in bowl for 6–8 minutes. The dough should be soft, slightly tacky, and elastic. If dough feels dry, add up to 1–2 tablespoons water; if too wet, add up to 1–2 tablespoons flour.

Bulk rise

Lightly oil a clean bowl with about 1 teaspoon olive oil, transfer the dough to the bowl and turn to coat. Cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare a 13x9-inch (or similar) sheet pan: pour 2 tablespoons olive oil into the pan and spread it to coat the bottom and sides using a pastry brush or your fingers. Gently tip the risen dough into the oiled pan and, using oiled fingertips, press and stretch the dough to the corners and edges. If it resists, let it rest 10 minutes and continue stretching. The dough should be uneven and dimpled in places.

Cover the pan loosely with lightly oiled plastic wrap or a damp cloth and let the dough rise again until puffy and nearly doubled, about 30–45 minutes depending on temperature.

Dimple and season

Preheat the oven to 425°F (220°C) about 20 minutes before baking. Using oiled fingertips, press deep dimples across the dough surface. Drizzle the remaining roughly 2 tablespoons of extra-virgin olive oil evenly over the top so it pools in some dimples. Sprinkle the coarse sea salt evenly across the surface and scatter the chopped rosemary if using.

Bake

Place the pan in the preheated oven on the center rack. Bake for 18–22 minutes, rotating the pan once halfway through, until the top is golden-brown and the bottom sounds hollow when tapped.

Cool

Remove the focaccia from the oven and allow it to cool in the pan for 5 minutes. Transfer to a wire rack and cool at least 10–15 minutes before slicing. Serve warm or at room temperature.