Ingredients
- All-purpose flour: 4 cups
- Active dry yeast: 2 1/4 teaspoons
- Warm water: 1 3/4 cups (105-115°F)
- Olive oil: 1/2 cup, plus more for drizzling
- Salt: 2 teaspoons, plus more for sprinkling
- Sugar: 1 teaspoon
- Fresh rosemary: 2 tablespoons, chopped (optional)
- Coarse sea salt: 1 teaspoon
Instructions
- Step 1: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand for 5-10 minutes, until foamy.
- Step 2: Add the flour, olive oil, and salt to the yeast mixture. Stir until a shaggy dough forms.
- Step 3: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Preheat oven to 425°F (220°C). Grease a 9×13 inch baking pan with olive oil.
- Step 5: Gently punch down the dough and transfer it to the prepared baking pan. Using your fingertips, press the dough evenly into the pan. Drizzle generously with olive oil, sprinkle with rosemary (if using) and coarse sea salt.
- Step 6: Bake for 20-25 minutes, or until golden brown. Let cool slightly before slicing and serving.
Notes
- Store leftover focaccia wrapped tightly at room temperature for up to 2 days, or freeze for longer storage.
- Reheat focaccia slices in a 350°F oven for a few minutes to restore their crispy crust.
- Serve this focaccia warm alongside soups, salads, or as a delicious base for sandwiches.
- For extra flavor, try infusing the olive oil with garlic or herbs before drizzling it on the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American