Rosemary Focaccia Recipe

Proof

In a liquid measuring cup or small bowl, whisk the water, yeast, and sugar together. Set aside for 10 minutes and let the yeast activate. It should be frothy and fragrant.

Whisk

In the bowl of a stand mixer fitted with the dough, whisk the flour and salt together by hand to combine.

Mix

Add in ½ cup of olive oil and the activated yeast mixture. Using the dough hook, mix on low until the dough comes together. You may need to scrape down the sides and bottom of the bowl once or twice to fully incorporate the flour.

Knead

Increase the speed to medium and knead the dough for 5-6 minutes. The dough will be tacky and loose, but you should be able to pick it up out of the bowl.

Dust your work surface with flour and knead the dough a few more times until it comes together and is less sticky. Dust with more flour as needed.

Rise

Coat a large bowl with oil and transfer the dough to the bowl. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until it has doubled in size, about 60 minutes.

Coat a rimmed baking sheet with ¼ cup of the remaining oil. Use a pastry brush to make sure it is coated on the bottom and up the sides of the pan.

Stretch

Transfer the dough to the pan and use your hands to press and stretch the dough until it fits the pan.

Dimple

Use your fingers to “dimple” the dough by pressing down and creating deep holes. It’s okay if the holes go all the way through the dough!

Cover loosely and set aside to rise until doubled in size, about 60 minutes.

Preheat the oven to 425°F.

Drizzle

Once risen, drizzle the remaining oil all over the dough. Top with rosemary and flaky sea salt.

Bake for 25-30 minutes until golden brown. Let cool before slicing and serving.