Full recipe>>> Servings
Makes: 1 large focaccia (9×13 in / 23×33 cm)
Serves: 8–10 slices
🧾 Ingredients
Dough
4 cups (500 g) all-purpose flour (or bread flour for extra chew)
2¼ tsp (7 g) active dry yeast
2 tsp sugar or honey
1¾ cups (415 ml) warm water (105–110°F / 40–43°C)
2 tsp fine sea salt
¼ cup (60 ml) extra-virgin olive oil
Topping
3 tbsp extra-virgin olive oil
2–3 sprigs fresh rosemary, needles removed
Flaky sea salt, to taste
👩🍳 Instructions
1. Activate the Yeast
In a large bowl, combine warm water, yeast, and sugar. Stir gently and let sit 5–10 minutes until foamy.
2. Make the Dough
Add flour, salt, and olive oil. Mix until a sticky dough forms. No kneading needed—just mix until combined.
3. First Rise
Cover the bowl with plastic wrap or a damp towel. Let rise in a warm place 1–1½ hours, until doubled.
4. Shape the Focaccia
Generously oil a baking pan. Transfer dough to the pan and gently stretch it to fit. If it resists, rest 10 minutes and continue.
5. Second Rise
Cover and let rise 30–45 minutes until puffy.
6. Dimple & Top
Preheat oven to 425°F (220°C). Drizzle olive oil over dough. Press deep dimples with your fingertips. Sprinkle rosemary and flaky salt.
7. Bake
Bake 20–25 minutes until deeply golden. Cool slightly before slicing.