Rosemary Focaccia

Ingredients

• 4 cups all-purpose flour
• 2.25 teaspoons instant yeast
• 2 teaspoons salt
• 1.75 cups warm water
• ½ cup olive oil
• 2 tablespoons fresh rosemary

Instructions

1. 1

   In a large bowl, whisk together the 4 cups flour, 2¼ tsp instant yeast, and 2 tsp salt. Make a well in the center.

2. 2

   Pour the 1¾ cups warm water and ¼ cup olive oil into the well. Stir with a wooden spoon until a shaggy dough forms, about 2 minutes.

3. 3

   Cover the bowl with plastic wrap or a damp towel. Let it rest at room temperature for 30 minutes.

4. 4

   Perform a stretch and fold: with wet hands, lift one side of the dough and fold it over the center. Repeat 4 times around the dough. Cover and rest 30 minutes.

5. 5

   Repeat the stretch and fold once more, then cover and let rise until doubled in size, about 1 to 1.5 hours.

6. 6

   Generously coat a 9x13-inch baking pan with 2 tbsp olive oil. Transfer the dough to the pan and gently stretch it to fit. Cover and let rise for 45 minutes.

7. 7

   Preheat the oven to 425°F (220°C). Use your fingers to press dimples all over the dough, pushing down to the bottom of the pan.

8. 8

   Drizzle the remaining 2 tbsp olive oil over the dough, then sprinkle with the 2 tbsp chopped fresh rosemary and a pinch of flaky salt if you have it.

9. 9

   Bake until the top is deep golden brown and the bottom sounds hollow when tapped, about 20-25 minutes. Let cool in the pan for 10 minutes before slicing.

10. 10

    Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days.

Tools you’ll need

• large mixing bowl
• wooden spoon
• 9x13-inch baking pan
• plastic wrap or damp towel
• measuring cups and spoons

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