Focaccia Rosemarino Recipe

Activate yeast

In a small bowl, stir the warm water, granulated sugar, and active dry yeast. Let stand 5–10 minutes until foamy and fragrant, indicating the yeast is active.

Combine dry ingredients

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

Mix dough

Make a well in the flour and pour in the foamy yeast mixture and 4 tablespoons of extra-virgin olive oil. Mix with a wooden spoon until a shaggy dough forms. If using a stand mixer, run on low with the dough hook until the dough comes together, about 2 minutes.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and slightly elastic, or knead in the stand mixer on medium-low for 4–6 minutes. The dough should be tacky but not sticky; add up to 1 tablespoon flour if excessively sticky.

First rise

Lightly oil a clean bowl with 1 tablespoon olive oil. Place the dough in the bowl, turning once to coat. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare pan

Generously oil a 13x9-inch (or similar) rimmed baking sheet with 1 tablespoon of olive oil, making sure the bottom and sides are well coated so the focaccia doesn’t stick.

Stretch dough into pan

Gently turn the risen dough out onto a lightly oiled surface. Flatten it gently with your fingertips into a rectangle. Transfer the dough to the prepared pan. Using oiled fingertips, stretch and press the dough to fit the pan, creating an even thickness (about 1-inch thick). If the dough resists, let it rest 10 minutes and then continue.

Second rise

Cover the pan loosely with plastic wrap or a lightly oiled cloth and let the dough rise again in a warm place until puffy, about 30–40 minutes.

Dimple the dough

Preheat the oven to 425°F (220°C). Remove the cover and, using your fingertips, press deep dimples into the surface of the risen dough, pushing down to the pan in many places to create the classic focaccia texture.

Add olive oil and rosemary

Pour the remaining 1 tablespoon of olive oil plus the 2 tablespoons reserved for finishing over the dough (reserve some for drizzling right before baking if you prefer). Use your fingers to spread oil into the dimples. Scatter the chopped fresh rosemary evenly across the surface and sprinkle the coarse sea salt and cracked black pepper on top.

Final rest (optional)

Let the prepared dough rest uncovered for 10–15 minutes to relax and absorb some oil—this helps develop a crisper top and tender crumb.

Bake

Bake in the preheated oven for 18–22 minutes, or until the focaccia is golden brown on top and the bottom sounds hollow when tapped. Rotate the pan halfway through baking for even color if your oven has hot spots.

Finish

When the focaccia is out of the oven, immediately drizzle a little extra-virgin olive oil over the top and, if desired, sprinkle a pinch more flaky salt and a few extra rosemary needles. Let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool slightly before slicing.