Ingredients
- All-purpose flour: 4 cups
- Active dry yeast: 2 1/4 teaspoons
- Warm water: 1 3/4 cups (about 105-115°F)
- Olive oil: 1/2 cup, plus more for drizzling
- Salt: 2 teaspoons, plus more for sprinkling
- Honey: 1 tablespoon
- Fresh rosemary: 2 tablespoons, chopped
- Flaky sea salt: to taste
Instructions
- Step 1: In a large bowl, dissolve yeast and honey in warm water. Let stand for 5 minutes until foamy.
- Step 2: Add flour and salt to the yeast mixture. Stir until a shaggy dough forms.
- Step 3: Gradually add 1/4 cup olive oil while mixing. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Step 4: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 5: Preheat oven to 425°F (220°C). Grease a 9×13 inch baking pan with olive oil.
- Step 6: Gently press the dough into the prepared pan. Use your fingers to create dimples all over the surface. Drizzle with the remaining 1/4 cup olive oil, sprinkle with rosemary and flaky sea salt. Bake for 20-25 minutes, or until golden brown. Let cool slightly before slicing and serving.
Notes
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- To reheat, sprinkle the focaccia with a little water and warm in a 350°F oven for a few minutes to restore its soft texture.
- Focaccia is delicious served warm with a drizzle of balsamic glaze or alongside your favorite soup or salad.
- For extra flavor, try infusing your olive oil with garlic cloves for a few days before baking to create a more pungent focaccia.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American