Ingredients
Scale
- 3 ½ cups all-purpose flour or bread flour
- 1 ½ cups warm water (about 110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp granulated sugar
- 2 tsp sea salt (plus extra for topping)
- 1/3 cup extra virgin olive oil (divided)
- 3 cloves garlic, finely minced
- 2 tbsp fresh rosemary, chopped
Instructions
- In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes foamy and bubbly. This step ensures your yeast is alive and ready to make the bread rise.
- Add the flour, sea salt, and two tablespoons of olive oil to the yeast mixture. Stir with a sturdy spoon or a dough whisk until a sticky, shaggy dough forms. If the dough is too wet to handle, you can add a tablespoon of flour at a time, but remember that focaccia dough should remain quite soft and tacky.
- Lightly oil a clean bowl and transfer the dough into it. Cover the bowl with a damp cloth or plastic wrap. Place it in a warm, draft-free spot and let the dough rise for about 1 to 1.5 hours, or until it has doubled in size.
- Generously grease a 9×13 inch baking pan with olive oil. Gently transfer the risen dough to the pan and stretch it toward the corners. In a small bowl, mix the remaining olive oil with the minced garlic and chopped rosemary. Let this mixture sit for a few minutes to infuse the oil with flavor.
- Use your fingertips to press deep indentations all over the surface of the dough. Drizzle the rosemary-garlic oil evenly over the top, ensuring the oil settles into the dimples. Cover the pan and let the dough rise again for 30 to 45 minutes until it looks puffy.
- Preheat your oven to 400°F (200°C). Sprinkle the top of the dough with an extra pinch of coarse sea salt. Bake for 20 to 25 minutes, or until the top is deep golden brown and the edges are crispy. Remove from the oven and let it cool slightly in the pan before slicing.
- Cook Time: 2 hours 40 minutes