Rosemary Focaccia

1. Prepare the Sponge

In a bowl, mix together ½ cup of flour, ⅓ cup of warm water, and ¼ teaspoon of yeast until combined, which should take about a minute. Cover the bowl with plastic wrap and let it stand at room temperature for 8 to 24 hours.

2. Prepare the Dough

Once the sponge is ready, mix in 2½ cups of flour, 1¼ cups of warm water, and 1 teaspoon of yeast. Stir until everything is combined, which should take about a minute. Cover the bowl again with plastic wrap and let it rise for 15 minutes.

3. Add Salt and Fold Dough

Add 2 teaspoons of kosher salt to the dough and stir for about a minute. Using a rubber spatula or bowl scraper, fold the dough over itself a few times. Cover the bowl with plastic wrap and let it rise for 30 minutes. Repeat the folding and rising process twice more, letting the dough rise for 30 minutes each time.

4. Preheat Oven

About an hour before you're ready to bake, preheat your oven to 500 degrees with a baking stone inside.

5. Shape Dough

On a lightly floured counter, divide the dough in half and shape each portion into a round. Pour 2 tablespoons of olive oil into each of two 9-inch cake pans, then transfer the dough rounds into the pans. Gently stretch the dough to the edges of the pans and let it rest for 5 minutes.

6. Add Toppings and Prepare for Baking

Sprinkle the dough with 2 tablespoons of chopped fresh rosemary and use a dinner fork to poke the dough all over, creating little dimples. Let the dough rest for another 5 to 10 minutes.

7. Bake the Focaccia

Reduce the oven temperature to 450 degrees and bake the focaccia rounds for 25 to 28 minutes, or until the tops are golden brown and crispy.

8. Cool and Serve

Once baked, let the focaccia cool in the pans for 5 minutes before transferring them to a wire rack. Allow them to cool for at least 30 minutes before slicing and serving.