Rosemary Focaccia

Ingredients

• bread flour500 g
• instant yeast1 tsp
• fine sea salt10 g
• warm water400 g
• extra-virgin olive oil1/3 cup, divided
• fresh rosemary2 sprigs, leaves picked
• flaky sea salt1 tsp

Steps

1. 1

   Whisk flour, yeast, and salt.

   Whisk flour, yeast, and salt in a large bowl. Pour in the water and stir with a spoon until shaggy. Cover and rest 10 minutes.

2. 2

   Perform stretch-and-folds and rise.

   With wet hands, perform 4 stretch-and-folds in the bowl. Cover and let rise at room temp until doubled, 90 minutes. (Or refrigerate overnight for deeper flavor.)

3. 3

   Coat dough with olive oil and rest.

   Pour 2 tbsp olive oil into a 9x13 pan. Tip the dough into the pan and turn to coat. Stretch into the corners as best you can; rest 30 minutes if it springs back.

4. 4

   Preheat oven and prepare dough surface.

   Heat oven to 450F (230C). Drizzle the dough with the remaining olive oil and dimple all over with oiled fingertips. Scatter rosemary and flaky salt.

5. 5

   Bake focaccia and cool properly.

   Bake until deeply golden, 22-25 minutes. Cool 10 minutes in the pan, then lift onto a rack so the bottom stays crisp.