Ingredients:

  • 2 ¼ tsp Active Dry Yeast
  • 1 ½ cups Warm Water (105°F - 115°F)
  • 3 ½ cups Bread Flour
  • 2 tsp Fine Sea Salt
  • ¼ cup Extra Virgin Olive Oil (for the dough and pan prep)
  • 3 Tbsp Extra Virgin Olive Oil (for topping)
  • 1 tsp Flaky Sea Salt
  • 1 Tbsp Fresh Rosemary

Instructions:

  1. Activate: In a large bowl, whisk together the warm water and active dry yeast. Wait 5–10 minutes until the mixture is foamy and bubbly, indicating the yeast is active.
  2. Combine: Add the flour and fine sea salt directly into the yeast mixture. Using a rubber spatula, mix until a shaggy, very wet mass forms, ensuring there are no dry pockets of flour left.
  3. Rest (Autolyse): Cover the bowl and let the dough rest for 20 minutes. This allows the water to fully hydrate the flour and begin gluten development.
  4. Initial Oiling & Fold: Pour 2 tablespoons of the dough EVOO over the dough. Using oiled hands, perform the first stretch and fold: grab an edge of the dough, gently stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process three more times.
  5. Repeat Proofing: Cover the bowl tightly. Repeat the stretch and fold process every 30 minutes, for a total of 3 rounds (90 minutes total rest time for this step). By the third round, the dough should feel much stronger and smoother.
  6. Pan Prep & Transfer: Liberally oil a 9x13 inch pan with the remaining EVOO designated for the dough (at least 2 tablespoons). Gently scrape the dough into the pan. Flip it once to coat both sides in the oil. Cover and let it rest for 30 minutes to relax the dough.
  7. Final Spread & Proof: Gently press the dough out with oiled fingertips toward the corners of the pan. Cover and let the dough rise one last time for 30–45 minutes until it looks puffy and fills the pan.
  8. Dimpling and Topping: Preheat the oven to 425°F (220°C). Use oiled fingertips to firmly and repeatedly press deep dimples into the dough, going all the way down to the bottom of the pan. Drizzle generously with the extra 3 Tbsp of topping oil, sprinkle with flaky sea salt, and scatter the fresh rosemary.
  9. Bake: Bake for 20–25 minutes. The focaccia is ready when the crust is a deep golden brown and the olive oil on the edges is sizzling intensely.
  10. Cooling: Immediately transfer the hot focaccia onto a wire cooling rack to prevent the bottom from becoming soggy. Slice and serve warm.