Servings: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons Kosher salt
- 2 teaspoons active dry yeast
- 2 cups warm water (between 105-110 degrees F)
- 4 tablespoons extra-virgin olive oil, divided
- flaky sea salt, to taste I love Maldon sea salt
- 2 teaspoons fresh rosemary leaves
Instructions
- To Make the Dough: In a large bowl, whisk together the flour and salt. Measure out 2 cups of warm water between 105-110 degrees F. Sprinkle the yeast over the water and let it sit for a few minutes to activate the yeast. Add the water with the yeast to the bowl with the flour and salt. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough ball generously with olive oil and then cover the bowl with a tea towel or plastic wrap. Set the bowl aside and let the dough rise at room temperature for 2 hours or until it almost doubles in size.
- Grease a 9×13-inch non-stick pan (or a 9 x13-inch glass pan) generously with olive oil or coat the pan with nonstick cooking spray.
- Once the dough has doubled in size, use your finger to deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the dough into a rough ball. Place the ball of dough into your greased pan. Pour a tablespoon of olive oil over the dough and rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. Gently stretching the dough as you dimple to allow the dough to fill the entire pan. Sprinkle the dough with flaky sea salt and rosemary leaves. Set the pan aside for about 30 minutes for its second rise.
- Set a rack in the middle of the oven and preheat the oven to 425°F.
- Once the bread has finished its second rise, place it in the pre-heated oven. Bake for 25 to 30 minutes or until the bread is golden and crisp, checking the underside as well. Remove the pan from the oven and transfer the focaccia bread to a cooling rack. Let the bread cool for 10 minutes before cutting and serving.
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