Homemade Focaccia

1. Combine Dry Ingredients

Start by whisking together the all-purpose flour, kosher salt, and active dry yeast in a large bowl.

2. Mix Dough

Pour in the warm water and stir with a spoon until a sticky dough forms and all the flour is fully incorporated.

3. Rest Dough

Drizzle 2 tablespoons of extra-virgin olive oil into a medium bowl. Place your dough inside, turning it to coat it with oil. Cover the bowl with a lid or plastic wrap and let it rest at room temperature for 24 hours to 2 days.

4. Prepare Baking Sheet

Liberally oil a 9-by-13-inch baking sheet with olive oil to prevent sticking and contribute to the crispy bottom of the focaccia.

5. Shape Dough

Gently transfer your dough to the prepared pan, using your hands to spread it out to cover the pan entirely.

6. Second Rise

Allow the dough to rise in a warm spot until it's doubled in volume.

7. Preheat Oven

Preheat your oven to 450 degrees Fahrenheit.

8. Dimple and Season

Use your fingertips to dimple the dough, then drizzle the remaining 2 tablespoons of olive oil over the top, sprinkle with coarse sea salt, and add fresh rosemary or other optional herbs.

9. Bake Focaccia

Bake your focaccia for 20 to 25 minutes, rotating the baking sheet halfway through.

10. Cool and Serve

Once baked to perfection, cool the focaccia on a wire rack before removing it from the pan.