Rosemary Olive Oil Focaccia

Focaccia is Italy’s answer to easy, forgiving bread baking: no shaping skills required, just a generous hand with olive oil and flaky salt. Fresh rosemary makes the kitchen smell incredible while it bakes.

Ingredients

• 4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 1/2 cups warm water
• 6 tablespoons olive oil, divided
• 2 tablespoons fresh rosemary leaves
• Flaky sea salt, for topping

Instructions

1. Make the dough
   Whisk flour, yeast, salt, and sugar. Add warm water and 2 tablespoons olive oil, and mix until a sticky dough forms.
2. First rise
   Cover and let rise in a warm spot for 1 hour, until doubled.
3. Pan and second rise
   Pour 2 tablespoons olive oil into a 9×13-inch pan. Press the dough into the pan, dimpling it with your fingers. Cover and let rise 30-40 minutes.
4. Top and bake
   Preheat oven to 425°F. Drizzle the remaining olive oil over the dough, press in rosemary leaves, and sprinkle with flaky salt. Bake 22-25 minutes until golden.
5. Cool and slice
   Let cool 10 minutes in the pan before slicing.