Ingredients
- 1 3/4 cups warm water (105°F to 115°F) plus more if needed
- 1 1/2 teaspoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 1/2 teaspoons sea salt
- 6 tablespoons extra-virgin olive oil divided
- Flaky sea salt optional, for sprinkling
- Chopped fresh rosemary optional, for sprinkling
Instructions
- In the large bowl of a stand mixer fitted with a dough hook, mix the warm water with the sugar. Sprinkle the active dry yeast on top, stir lightly, and let sit for about 5 minutes until the mixture is foamy.
- Add the all-purpose flour and sea salt to the yeast mixture. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for about until the dough becomes elastic and slightly sticky, about 5 minutes. If the dough is dry, add a small amount of water at a time until it is shaggy.
- Grease a large bowl with 2 tablespoons of extra-virgin olive oil. Place the dough in the bowl and turn it to ensure it is fully coated with oil. Cover the bowl with plastic wrap or a damp towel and allow it to rise in a warm area for 1 to 1 1/2 hours, or until it has doubled in size.
- Preheat the oven to 425°F. Brush a 9x13-inch baking dish with 2 tablespoons of olive oil. Transfer the risen dough to the pan and press it to the edges. Let it rest and rise in the pan for another 45 minutes.
- Drizzle the remaining olive oil over the dough and use your fingers to create deep dimples across its surface. Sprinkle with flaky sea salt and chopped rosemary if you like.
- Bake until the focaccia is golden and bubbly, about 20 to 30 minutes. Allow to cool slightly before slicing and serving.