Focaccia Dough

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons fine sea salt
• 1 teaspoon active dry yeast
• 1 3/4 cups warm water (about 105°F)
• 6 tablespoons extra-virgin olive oil, divided
• 1 teaspoon flaky sea salt, for topping
• 1 tablespoon fresh rosemary leaves, for topping

Method

1. 1

   In a large bowl, whisk together the flour, fine sea salt, and active dry yeast.

2. 2

   Add the warm water and 2 tablespoons of the olive oil to the flour mixture. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.

3. 3

   Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature until doubled in size and bubbly.

   2:00:00 · First rise
4. 4

   Pour 2 tablespoons of olive oil onto a 9x13-inch baking pan, tilting to coat the bottom and sides evenly.

5. 5

   Scrape the risen dough into the oiled pan. Fold the edges toward the center a few times to deflate slightly, then flip so the smoother side faces up.

6. 6

   Cover loosely and let the dough rest and relax in the pan.

   30:00 · Rest in pan
7. 7

   Using oiled fingertips, gently stretch and press the dough toward the edges and corners of the pan until it fills the pan evenly.

8. 8

   Cover again and let the dough rise a second time until puffy and nearly doubled.

   1:30:00 · Second rise
9. 9

   Preheat the oven to 425°F.

10. 10

    Drizzle the remaining 2 tablespoons of olive oil over the dough. Using oiled fingertips, press firmly into the dough all the way to the pan to create deep dimples across the surface.

11. 11

    Sprinkle the flaky sea salt and rosemary evenly over the dimpled dough.

12. 12

    Bake until the focaccia is deeply golden brown on top and the bottom is crisp when checked with a spatula.

    25:00 · Bake focaccia
13. 13

    Remove from the oven and transfer the focaccia to a wire rack using a spatula. Let cool for at least 10 minutes before slicing into 12 pieces.

    10:00 · Cool before slicing