Focaccia with Rosemary and Sea Salt

• 500 g bread flour
• 350 ml warm water (110°F/45°C)
• 7 g active dry yeast (1 packet)
• 1 tsp sugar
• 2 tsp fine salt
• 1/4 cup extra virgin olive oil (plus more for pan)
• 2 tbsp fresh rosemary leaves
• 1 tbsp flaky sea salt

Instructions

1. 1

   In a small bowl, combine warm water (110°F / 45°C), sugar, and yeast. Let stand for 5-10 minutes until foamy.

2. 2

   In a large bowl, mix bread flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir until a shaggy dough forms.

3. 3

   Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic (or use a stand mixer with dough hook).

4. 4

   Place dough in an oiled bowl, cover with a damp cloth or plastic wrap. Let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. 5

   Generously oil a 9x13 inch baking pan. Transfer the dough to the pan and stretch it to fit the corners. If it springs back, let it rest for 10 minutes and stretch again. Cover and let rise for another 45-60 minutes.

6. 6

   Preheat oven to 425°F (220°C).

7. 7

   Use your fingertips to create deep dimples all over the surface of the dough. Drizzle with remaining olive oil. Sprinkle with fresh rosemary leaves and flaky sea salt.

8. 8

   Bake for 20-25 minutes until golden brown and crisp. Remove from pan and cool on a wire rack.