Rosemary Focaccia Recipe

Bloom yeast

In a medium bowl, combine warm water (2 cups) and honey or sugar (1 tbs). Sprinkle the active dry yeast (2 tsp) over the surface and let rest 5–10 minutes until foamy and fragrant.

Mix and autolyse

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour (4.5 cups) and fine sea salt (2 tsp). Make a well and pour in the foamy yeast mixture and 1/4 cup (of the 1/2 cup) extra-virgin olive oil. Mix on low speed or with a wooden spoon until a shaggy, sticky dough forms, about 2–3 minutes.

Knead

Knead the dough by hand on a lightly floured surface for 6–8 minutes, or with a stand mixer on medium-low for 4–5 minutes, until the dough is smooth, elastic, slightly tacky but not overly sticky. If too dry, add up to 1–2 tablespoons of water; if too wet, add a tablespoon of flour at a time.

First rise (bulk fermentation)

Lightly oil a large bowl with olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours depending on room temperature.

Prepare pan

Generously oil a 13x9-inch (or similarly sized) rimmed baking sheet with the remaining 1/4 cup extra-virgin olive oil so the dough can spread and the bottom crisps.

Stretch and press

Turn the risen dough out onto the oiled baking sheet. Using oiled hands, gently stretch and press the dough to fill the pan; it will resist at first — let it rest 5–10 minutes and continue stretching until it fills the pan in one even layer about 3/4" thick.

Dimple

Use your fingertips to make deep dimples all over the surface, pressing to the bottom of the pan in places to create the classic focaccia texture. Don't be afraid to make many dimples; they hold oil and flavor.

Final proof

Cover the pan loosely with plastic wrap or a damp towel and let the dough proof at room temperature for 30–40 minutes, until slightly puffy (it should not double again).

Preheat

Preheat the oven to 425°F (220°C) about 20 minutes before baking to ensure it's thoroughly hot.

Add toppings

Uncover the proofed dough. Drizzle the remaining 3 tablespoons extra-virgin olive oil evenly across the surface, allowing some oil to pool in the dimples. Scatter the chopped fresh rosemary (3 tbs) evenly, and if using, distribute the thinly sliced or minced garlic (1 tbs) across the top.

Season

Sprinkle the surface with coarse (flaky) sea salt (1 tbs) — press any larger flakes gently into the dough so they stick.

Bake

Place the baking sheet on the middle rack and bake for 18–22 minutes, until the top is golden brown and the underside is crisp. Rotate the pan once midway for even browning if your oven has hot spots.

Finish

Remove from oven and immediately brush any additional olive oil (optional: a tablespoon) over the top for gloss and moisture. Let the focaccia cool in the pan for 10 minutes, then transfer to a rack to cool another 10–15 minutes before slicing.

Slice into squares or strips. Serve warm or at room temperature with optional olive oil and balsamic vinegar for dipping (mix 1/4 cup olive oil with 1 tablespoon balsamic). Focaccia is best the day it's made but can be kept in an airtight container at room temperature for 2 days or warmed before serving.