Focaccia

Ingredients

• ●500 g (4 cups) bread flour
• ●10 g (1½ tsp) fine sea salt
• ●7 g (2¼ tsp) instant yeast
• ●400 ml (1⅔ cups) warm water
• ●80 ml (⅓ cup) extra-virgin olive oil, divided
• ●Flaky sea salt
• ●Fresh rosemary sprigs (or other toppings: halved cherry tomatoes, thinly sliced onions, olives)

Method

1. In a large bowl, combine the flour, salt, and yeast. Add the warm water and 2 Tbsp of the olive oil. Stir until a wet, sticky dough forms. Cover and let rise 1 hour.
2. Pour 2 Tbsp olive oil into a rimmed 13x18-inch sheet pan, coating the bottom. Transfer the dough to the pan. Using oiled hands, gently press and stretch the dough toward the edges. It will spring back — that's fine. Cover and let rest 15 minutes, then stretch again. Repeat until the dough fills the pan. Let rise, covered, 30-45 minutes until puffy.
3. Preheat oven to 220°C (425°F).
4. Drizzle the remaining olive oil over the dough. Using your fingertips, dimple the entire surface firmly, pressing almost to the bottom of the pan. Press rosemary sprigs or other toppings into the dimples. Sprinkle generously with flaky salt.
5. Bake 22-28 minutes until deeply golden on top and crispy on the bottom.
6. Let cool in the pan 5 minutes, then transfer to a cutting board. Slice into squares and serve warm or at room temperature.
7. *Storage:** Best eaten the day it's made. Store at room temperature wrapped in foil for 1 day. Reheat at 191°C (375°F) for 5 minutes. Freezes well sliced for up to 2 months.