Herb-Crusted Rosemary Focaccia

1. Prepare the Sponge

To start, combine ½ cup of all-purpose flour, ⅓ cup of warm water (heated to 110 degrees), and ¼ teaspoon of yeast in a bowl. Stir until you have a uniform mixture. Cover the bowl with plastic wrap and let it stand at room temperature for 6 to 24 hours. This long fermentation process will develop the flavor and texture of your focaccia. You'll know it's ready when it becomes bubbly and has doubled in size.

2. Make the Dough

After the sponge has fermented, add 2½ cups of all-purpose flour, 1¼ cups of warm water (again, heated to 110 degrees), and 1 teaspoon of yeast to the bowl. Mix until a sticky dough forms. Cover the bowl with plastic wrap and let the dough rise for about an hour.

3. First Fold and Rise

Once the dough has risen, fold it over itself several times. This folding process strengthens the gluten, which in turn helps create the focaccia's airy structure. Cover the dough again and let it rise for another 30 minutes.

4. Second Fold and Rise

Repeat the folding process, cover the dough, and let it rise for an additional 30 minutes.

5. Preheat the Oven

Preheat your oven to 450 degrees Fahrenheit. Place a baking stone on the lower-middle rack to ensure an even, crispy crust. Meanwhile, oil two 9-inch round cake pans and sprinkle them with coarse salt.

6. Divide and Rest

Divide the dough into two portions and place each in the prepared pans. Stretch the dough to cover the bottoms of the pans. Cover and let the dough rest until it is slightly puffed, which should take about 20 minutes.

7. Dimple and Season

Use your fingertips to dimple the dough all over, creating little pockets that will hold the olive oil and rosemary. Sprinkle coarse salt and rosemary leaves generously over the surface.

8. Bake

Place the pans on the preheated baking stone and bake for 25 to 30 minutes. The high temperature and the baking stone will help create a beautiful, crisp crust. You'll know the focaccia is done when the tops are golden brown and the loaves sound hollow when tapped.

9. Cool

Remove the focaccia from the oven and let it cool in the pans for about 5 minutes. Then transfer the loaves to a wire rack to cool completely.