Rosemary Sea Salt Focaccia

Ingredients

Tick them off as you go. Quantities are for 12 servings.

• 3½ cups bread flour
• 2 tsp fine salt
• 1 tsp instant yeast
• 1⅔ cups lukewarm water
• ½ cup extra-virgin olive oil, divided
• 2 sprigs fresh rosemary
• flaky sea salt

Method

1. MixStir the flour, salt, yeast and water until a shaggy dough forms. Cover and rest 30 minutes.

2. Fold and chillWith wet hands, fold the dough over itself 4 times. Coat in 2 tbsp oil, cover and refrigerate 12 to 24 hours.

3. PanPour 3 tbsp oil into a 9×13-inch pan. Tip in the dough, stretch it out, and let rise 2 hours until puffy.

4. DimpleHeat the oven to 450°F. Drizzle the dough with oil, dimple it with oiled fingers, and top with rosemary and flaky salt.

5. BakeBake 22 to 25 minutes until deep golden. Slide out of the pan onto a rack.

Nutrition per serving

Approximate values calculated for the ingredients listed. They vary with brands and portion sizes; see our disclaimer.

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