Classic Italian Focaccia

Step 1

Mix warm water, yeast, and 1 teaspoon salt in a large bowl. Let sit for 5 minutes until foamy.

Step 2

Add flour gradually, stirring until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.

Step 3

Drizzle 2 tablespoons olive oil over dough and knead briefly until incorporated.

Step 4

Transfer dough to an oiled bowl, cover with plastic wrap, and let rise at room temperature for 20-25 minutes until doubled.

Step 5

Preheat oven to 425°F. Oil a 9x13 inch baking sheet generously with 2 tablespoons olive oil.

Step 6

Transfer dough to prepared baking sheet and stretch to fill, working gently to avoid deflating.

Step 7

Using your fingertips, dimple the entire surface of the dough, creating characteristic focaccia indentations.

Step 8

Drizzle remaining 2 tablespoons olive oil over top. Scatter rosemary and coarse sea salt evenly.

Step 9

Bake for 20-25 minutes until golden brown and crispy on the bottom.

Step 10

Cool on baking sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.