Ingredients
Method
Step-by-Step
- Combine the flour, salt, and instant yeast in a large bowl. Add the lukewarm water and 30 g, or 2 tablespoons, of the olive oil, then stir with a wooden spoon or spatula until a wet, shaggy dough forms.
- Cover the bowl tightly and let the dough rise at room temperature for 8–18 hours, preferably overnight. It should become doubled in size, very bubbly, and visibly aerated.
- Pour about 15 g, or 1 tablespoon, of olive oil into a 9 x 13-inch metal baking pan. Scrape the dough into the pan and turn it once so the dough is coated with oil.
- Gently stretch the dough toward the corners of the pan. If it resists or springs back, let it rest for 10–15 minutes before stretching again.
- Cover the pan and let the dough rise for 1 1/2–2 1/2 hours, until it looks puffy and jiggles when the pan is gently shaken. Meanwhile, heat the oven to 450°F, or 230°C.
- Drizzle the remaining olive oil over the dough and oil your fingertips. Press firmly into the dough to make deep dimples, nearly reaching the bottom of the pan without knocking all the air out.
- Sprinkle the surface with flaky sea salt and chopped rosemary, adding garlic, olives, tomatoes, or onion if desired. Bake for 25–30 minutes, rotating once if needed, until deeply golden brown.
- For a crisper bottom, carefully remove the focaccia from the pan and place it directly on the oven rack for the final 3–5 minutes. Cool for at least 10–15 minutes before slicing.
Notes
Use a metal pan when possible for better browning and a crisper base. Do not add extra flour to the wet dough; use olive oil or wet hands instead. Store cooled focaccia airtight at room temperature and reheat briefly in a hot oven for the best texture.