Rosemary Sea Salt Focaccia

Name: Rosemary Sea Salt Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 4 cups (500 g) bread or all-purpose flour; 2 tsp fine salt; 2 1/4 tsp (1 packet) instant yeast; 2 cups (450 g) lukewarm water; 1/2 cup good olive oil, divided; 2 tbsp fresh rosemary leaves; 1 tsp flaky sea salt

A tall, airy no-knead focaccia with a crackly golden crust, dimpled with olive oil, fresh rosemary and flaky sea salt. Mix it in five minutes and let time do the work.

Prep20 min

Cook25 min

Total45 min

Serves12

What you'll need

9x13 glass baking dishFor casseroles and bakes

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Mixing bowl setFor mixing and marinating

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Digital kitchen scaleFor accurate baking

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Steps

Whisk the flour, salt and yeast in a large bowl. Add the water and stir with a spatula into a wet, shaggy dough. Cover and refrigerate 12 to 24 hours (or leave at room temperature 3 hours).

Pour 1/4 cup olive oil into a 9x13 pan. Tip the dough in, turn it to coat in oil and gently stretch it toward the corners. Cover and let rise in a warm spot until puffy and doubled, 2 to 3 hours.

Heat the oven to 450°F.

Drizzle the remaining oil over the dough. With oiled fingers, press deep dimples all over, right down to the pan.

Scatter with rosemary and flaky salt and bake 22 to 25 minutes, until deep golden on top and crisp underneath.

Cool in the pan 5 minutes, then move to a rack. Serve warm or at room temperature.

TipA slow overnight rise in the fridge gives the bread a more complex flavor and bigger, more open holes.