Quick Focaccia with Rosemary and Sea Salt

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Strip the rosemary leaves from their thin branches by pinching at the base and running your fingers toward the tip, discarding the bare stems.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 4

Pour 1 tablespoon of olive oil onto a rimmed sheet pan and spread it evenly across the surface with the back of a spoon.

Step 5

Place the pizza dough directly on the oiled sheet pan and gently stretch it with your fingertips toward all four corners until it covers the surface in an even layer about 1/4 inch thick, roughly 10 by 14 inches.

Step 6

Pour the remaining 2 tablespoons of olive oil evenly over the stretched dough and drizzle it to coat the entire surface.

Step 7

Scatter the minced garlic across the dough, then scatter the rosemary leaves on top in an even distribution.

Step 8

Sprinkle the coarse sea salt and black pepper evenly over the surface.

Step 9

Place the sheet pan in the preheated oven and bake for 12 to 15 minutes, until the surface is golden brown and the edges look slightly darker, and the bottom is crisp when you tap it.

Step 10

Remove the sheet pan from the oven using oven mitts and let the focaccia cool on the pan for 2 minutes so it firms up slightly.

Step 11

Slide a spatula under the focaccia to loosen it from the pan, then transfer it to a cutting board.

Step 12

Cut the focaccia into 4 equal rectangles or 8 smaller pieces using a sharp knife, cutting straight down through the full thickness.