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Ingredients
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Dough Ingredients
Topping Ingredients
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Pour the activated yeast mixture and half of the extra virgin olive oil into the flour. Mix until a shaggy dough forms.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Baking the Focaccia
- 5
Prepare the Pan
Preheat your oven to 425°F (220°C). Generously grease a baking sheet (or a 9x13 inch pan) with the remaining olive oil.
- 6
Shape the Dough
Once the dough has risen, punch it down and transfer it to the greased baking sheet. Using your fingers, gently stretch and press the dough into the pan until evenly distributed.
- 7
Add Toppings
Drizzle a little more olive oil on top and sprinkle with sea salt and fresh rosemary if using. Use your fingers to create dimples all over the dough.
- 8
Second Rise
Let the dough rest for another 20-30 minutes while the oven is preheating.
- 9
Bake
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown.
- 10
Cool and Serve
Allow the focaccia to cool slightly before slicing. Serve warm with balsamic vinegar for dipping.