Rosemary Sea Salt Focaccia
A tall, airy, no-knead focaccia with a crisp olive oil crust, dimpled top, fresh rosemary and flaky salt. Mix it the night before and bake it fresh for a bakery-style loaf.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 12
The generous olive oil is what gives focaccia its crisp, fried bottom, so don’t skimp. A long cold rise builds flavor and makes the dough easier to handle. Leftovers are great split for sandwiches.
Method
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Whisk the flour, kosher salt and yeast in a large bowl. Add the water and 2 tablespoons olive oil and stir until no dry flour remains. The dough will be shaggy and sticky.
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Cover and let rise at room temperature for , then refrigerate for .
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Pour 1/4 cup olive oil into a 9x13-inch baking pan and turn the dough out into it, turning once to coat. Gently stretch it toward the corners, resting between stretches if it springs back. Cover and let rise until puffy.
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Heat the oven to 450°F (230°C). Drizzle the dough with the remaining 1/4 cup olive oil, then dimple it all over with oiled fingertips, pressing down to the pan.
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Scatter with the rosemary and flaky salt. Bake for , until deep golden and crisp on the edges.
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Cool in the pan for , then lift onto a rack. Cut into squares and serve warm.
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