- 4 cups bread flour.
- 1 tbsp + ½ tsp flaky sea salt, divided.
- 1 tsp instant yeast.
- 1 ½ cup lukewarm water.
- 5 tbsp olive oil, divided.
- 1 tbsp fresh rosemary, coarsely chopped, for sprinkling.
Directions:
1 - In the bowl of a stand mixer fitted with the hook attachment, whisk together the bread flour, 1 tbsp of sea salt, and the instant yeast to combine.
2 - Pour in the water and 2 tbsp of olive oil, and knead on medium speed for 5 minutes, or until the dough is smooth and elastic.
3 - Cover the bowl with plastic, and let it rise at room temperature for 1 ½ hour, or until the dough has doubled in size.
4 - Pour 2 tbsp of olive oil into a 10-inch cast-iron skillet or round cake pan, and spread it over the entire surface and up the sides.
5 - Transfer the dough to the pan, and gently stretch it to fill the pan.
6 - Cover the pan with plastic, and let it rise at room temperature for 1 ½ hour and, or again until the dough has doubled in size.
7 -Preheat the oven to 450°.
8 - Lightly dampen your fingers with water to prevent sticking, and press them into the dough to make dimples.
9 - Drizzle the remaining 1 tbspof olive oil over the top of the dough.
10- Sprinkle the remaining ½ tsp of flaky sea salt and the rosemary evenly over the dough.
11- Bake the focaccia for 25 to 30 minutes, or until the top is golden brown and the bottom is crisp.
12- Let the focaccia cool in the pan for 5 minutes, then transfer it to a wire rack, and let it cool for at least 10 minutes before slicing.
1 - In the bowl of a stand mixer fitted with the hook attachment, whisk together the bread flour, 1 tbsp of sea salt, and the instant yeast to combine.
2 - Pour in the water and 2 tbsp of olive oil, and knead on medium speed for 5 minutes, or until the dough is smooth and elastic.
3 - Cover the bowl with plastic, and let it rise at room temperature for 1 ½ hour, or until the dough has doubled in size.
4 - Pour 2 tbsp of olive oil into a 10-inch cast-iron skillet or round cake pan, and spread it over the entire surface and up the sides.
5 - Transfer the dough to the pan, and gently stretch it to fill the pan.
6 - Cover the pan with plastic, and let it rise at room temperature for 1 ½ hour and, or again until the dough has doubled in size.
7 -Preheat the oven to 450°.
8 - Lightly dampen your fingers with water to prevent sticking, and press them into the dough to make dimples.
9 - Drizzle the remaining 1 tbspof olive oil over the top of the dough.
10- Sprinkle the remaining ½ tsp of flaky sea salt and the rosemary evenly over the dough.
11- Bake the focaccia for 25 to 30 minutes, or until the top is golden brown and the bottom is crisp.
12- Let the focaccia cool in the pan for 5 minutes, then transfer it to a wire rack, and let it cool for at least 10 minutes before slicing.