Focaccia Recipe

Mix and autolyse

In a large bowl, whisk together the flour, instant yeast, and fine sea salt. In a separate measuring cup, combine the warm water (about 100–110°F / 38–43°C), 3 tablespoons EVOO and the sugar or honey. Pour the wet into the dry and stir with a wooden spoon or dough scraper until a shaggy, sticky dough forms. Cover the bowl with plastic wrap or a clean towel and let rest for 20 minutes (autolyse).

Stretch and fold

After the rest, perform 4 sets of stretch-and-folds spaced 15 minutes apart: with wet hands, reach under the dough, lift one side and fold it over the center, rotate the bowl 90°, and repeat until you've folded all four sides. This builds strength without heavy kneading. After the final fold, cover and let rise at room temperature until doubled in volume, about 1 to 1¼ hours depending on room temperature.

Generously oil a 9x13-inch (or similar) baking pan with 2 tablespoons EVOO and, if using, sprinkle the semolina or cornmeal to keep the dough from sticking. Transfer the risen dough to a lightly oiled surface, gently deflate it, and shape it into a rough rectangle slightly smaller than your pan. Place it into the prepared pan and press gently to spread it toward the edges. Cover and let rest for 20–30 minutes for a final rise — the dough should be puffy but not over-proofed.

Dimple the dough

Preheat the oven to 450°F (230°C) with a rack in the middle. Using your fingertips (lightly oiled to prevent sticking), press deep dimples into the dough all over, leaving the dough almost to the edges. Don't worry about perfection—irregular dimples are classic.

Add oil, rosemary, and salt

Drizzle about 3 tablespoons of EVOO evenly over the floured, dimpled surface so it pools in the dimples. Sprinkle the fresh rosemary over the top, distributing some whole needles and some small bits. Scatter the coarse sea salt flakes evenly (about 1 tablespoon) and, if you like, a light dusting of freshly cracked black pepper (½ tsp). Let the dough rest for 10 minutes so the oil soaks in.

Bake in the preheated oven for 18–22 minutes until the top is deep golden brown and the crust is crisp. Rotate the pan halfway through baking for even color if your oven has hot spots. If the top is browning too quickly, tent loosely with foil for the last few minutes.

Remove the focaccia from the oven and immediately drizzle the remaining 1 tablespoon olive oil over the hot surface for shine and extra flavor. If desired, scatter a few extra rosemary leaves and a light pinch more sea salt. Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.