Olive-Pistachio and Rosemary Focaccia

1. Mix Dough

In a large bowl, mix together the all-purpose flour, kosher salt, instant yeast, and water until no dry flour remains. The dough will be quite sticky, but this is essential for developing the right texture.

2. First Rise

Cover the bowl with plastic wrap and let the dough rest at room temperature for 8 to 24 hours. This long fermentation period is crucial as it allows the dough to rise dramatically, filling the bowl and developing complex flavors and a pleasing texture.

3. Shape Dough

Lightly flour your work surface and sprinkle a bit of flour on the dough. Gently turn the dough out onto the floured surface and form it into a tight ball by folding the edges towards the center. This helps to create a uniform structure and a tight outer skin.

4. Prepare Pan

Pour half of the extra-virgin olive oil into a 12-inch cast iron skillet or a large cake pan. Transfer the dough ball into the pan, turning it to coat it evenly with oil. Press the dough gently to spread it out to the edges of the skillet. Cover the pan with plastic wrap and let the dough rest for 2 hours, during which it will rise and fill the skillet.

5. Preheat Oven

While the dough is resting, adjust your oven rack to the middle position and preheat the oven to 550°F. This high temperature is key to achieving a golden brown, bubbly top.

6. Dimple Dough

After the dough has rested, use your fingers to press the dough gently, popping any large bubbles and ensuring it is evenly spread. Lift the edges of the dough to let any trapped air escape.

7. Add Toppings

Spread the sliced pitted green olives and roughly chopped roasted pistachios evenly over the surface of the dough. Press them gently into the dough to embed them slightly. Drizzle the remaining extra-virgin olive oil over the top, and then sprinkle the fresh rosemary leaves and a generous pinch of coarse sea salt.

8. Bake Focaccia

Transfer the skillet to the oven and bake for 16 to 24 minutes, until the top is golden brown and bubbly. If you feel the bottom needs more crisping, you can cook it on a burner for an additional 1 to 3 minutes until it is golden and crisp.

9. Cool and Serve

Once baked, transfer the focaccia to a cutting board and allow it to cool slightly before slicing. This ensures the flavors settle and the texture firms up.

10. Storage

The focaccia can be stored in a brown paper bag at room temperature for up to 2 days. To reheat, place slices in a preheated oven at 300°F for about 10 minutes.