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In a large bowl, combine the all-purpose flour, instant dry yeast, and fine sea salt. Add the warm water and 2 tablespoons of olive oil. Mix with a spoon or your hands until a rough, shaggy dough forms and no dry flour remains.

Cover the bowl with a clean tea towel or plastic wrap and let the dough rest at room temperature for 20 minutes.

After the rest, wet your hands. Gently grab a section of the dough from the edge of the bowl, stretch it upwards, and fold it over itself into the center of the bowl. Rotate the bowl a quarter turn and repeat this stretch and fold action. Continue this process several times around the bowl until all sides have been stretched and folded.

Cover the bowl again and let the dough rest for another 20 minutes.

Repeat the stretch and fold process as described in Step 3.

Cover and let the dough rest for a final 20 minutes.

Perform the stretch and fold process one last time. The dough should now appear smoother and more elastic.

Cover the bowl and let the dough rise at room temperature until it has doubled in size, approximately 1 to 1 1/2 hours, depending on your room temperature.

Lightly grease a 9x13 inch baking tray with olive oil. Carefully transfer the risen dough from the bowl to the prepared baking tray, trying not to deflate it too much.

Gently spread the dough to fill the tray as much as possible without tearing. Cover the tray loosely with plastic wrap or a tea towel and let the dough proof for one more hour.

Preheat your oven to 425°F. While the oven preheats, sprinkle the fresh rosemary leaves over the proofed dough. Drizzle generously with the remaining 1/4 cup of olive oil. Sprinkle with flaky sea salt. Using your fingers, dimple the dough all over, creating characteristic indentations.

Place the tray in the preheated oven and bake for approximately 20 minutes, or until the focaccia is golden brown and crisp on the outside.


In a large bowl, combine the all-purpose flour, instant dry yeast, and fine sea salt. Add the warm water and 2 tablespoons of olive oil. Mix with a spoon or your hands until a rough, shaggy dough forms and no dry flour remains.

Cover the bowl with a clean tea towel or plastic wrap and let the dough rest at room temperature for 20 minutes.

After the rest, wet your hands. Gently grab a section of the dough from the edge of the bowl, stretch it upwards, and fold it over itself into the center of the bowl. Rotate the bowl a quarter turn and repeat this stretch and fold action. Continue this process several times around the bowl until all sides have been stretched and folded.

Cover the bowl again and let the dough rest for another 20 minutes.

Repeat the stretch and fold process as described in Step 3.

Cover and let the dough rest for a final 20 minutes.

Perform the stretch and fold process one last time. The dough should now appear smoother and more elastic.

Cover the bowl and let the dough rise at room temperature until it has doubled in size, approximately 1 to 1 1/2 hours, depending on your room temperature.

Lightly grease a 9x13 inch baking tray with olive oil. Carefully transfer the risen dough from the bowl to the prepared baking tray, trying not to deflate it too much.

Gently spread the dough to fill the tray as much as possible without tearing. Cover the tray loosely with plastic wrap or a tea towel and let the dough proof for one more hour.

Preheat your oven to 425°F. While the oven preheats, sprinkle the fresh rosemary leaves over the proofed dough. Drizzle generously with the remaining 1/4 cup of olive oil. Sprinkle with flaky sea salt. Using your fingers, dimple the dough all over, creating characteristic indentations.

Place the tray in the preheated oven and bake for approximately 20 minutes, or until the focaccia is golden brown and crisp on the outside.
