Rosemary No Knead Focaccia

Steps

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1. 1
   Add lukewarm water to a small container, then add instant dry yeast and sugar. Stir and let the mixture activate for about 2 minutes—it should bubble when ready.
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2. 2
   In a large mixing bowl, combine flour and salt, stirring together.
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3. 3
   Add the yeast and water mixture to the flour, mixing with a wooden spoon or silicone spatula until you have a wet and sticky dough.
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4. 4
   Add extra virgin olive oil and continue mixing for about a minute. Roughly shape the dough into a ball and cover with a damp cloth.
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5. 5
   Proof in a slightly warm oven for 1½ to 2 hours until the dough doubles in volume.
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6. 6
   After proofing, fold the dough over on itself about 40 times from the outside to the inside using a spatula or spoon—this builds structure into the dough.
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7. 7
   Oil your baking tray generously to prevent sticking. Transfer the dough to the center and spread it out using the backs of two spoons until it covers most of the tray evenly.
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8. 8
   Wet your fingers with water and use them to prevent the dough from sticking to your hands. Return the tray to the warm oven to proof for another 45 minutes.
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9. 9
   Prepare the topping mixture by whisking together extra virgin olive oil, water, and salt.
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10. 10
    Dip your fingers in the oil-water mixture and poke them into the dough to create dimples across the surface. Drizzle a little of the mixture into the dimples, then generously top with fresh rosemary and optional coarse sea salt.
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11. 11
    Bake in a very hot preheated oven for 18 to 25 minutes on the medium-low rack, depending on your oven. The focaccia is ready when the top is golden and crispy.
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12. 12
    Remove from the oven and cut with a serrated knife. The focaccia should be crispy and golden on top with a soft and fluffy interior.
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