Extra virgin olive oilFor the pan and topping¼ cups
Flaky saltto taste
Fresh or dried rosemaryto taste
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
In a large bowl, mix together the bread flour, instant yeast, and sugar.
2
Add in the warm water, olive oil, and salt. Stir with a whisk or wooden spoon, then switch to your hands and combine until a rough, shaggy dough forms—no need for it to be smooth.
3
Cover and let the dough rest for 30 minutes. Then, with damp fingers, perform a round of stretch-and-folds around the dough.
4
Repeat the stretch-and-fold every 30 minutes for a total of 4 rounds (about 2 hours). After the final round, cover and let the dough bulk rise for about 1.5 hours, until more than doubled in size.
5
Prepare your pan (10x14” or 9x13”), and pour in the remaining 1/4 cup of olive oil to coat it.
6
With oiled hands, perform a few coil folds on the dough—this helps trap air and create beautiful bubbles, so don't skip this step.
7
Transfer the dough into the prepared pan. Gently stretch the edges to even it out, but don't force it to fill the pan yet—it will spread naturally during the final rise.
8
Brush a little olive oil on top of the dough, cover with parchment paper, and let it rise for about 1 hour.
9
Preheat the oven to 450°F. With well-oiled fingers, press dimples all over the dough surface, letting the air bubbles rise to the top.
10
Drizzle with a bit more olive oil, sprinkle with flaky salt and rosemary, then bake on the lowest rack for about 20 minutes until deeply golden.
11
Let the focaccia rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
PrimedTableBETA
