Ligurian Focaccia with Rosemary and Sea Salt

Directions

1. Step 1

   Proof Yeast: In a large bowl, combine warm water and yeast. Let sit for 5-10 minutes until foamy. Stir in 2 tbsp olive oil and fine sea salt.

2. Step 2

   Make Dough: Gradually add flour to the wet ingredients, mixing with a wooden spoon until a shaggy, sticky dough forms. Do not knead. Cover the bowl with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until doubled and very bubbly.

3. Step 3

   First Stretch and Fold: Drizzle a generous amount of olive oil (about 2 tbsp) into a 9x13 inch baking pan. Transfer the risen dough to the pan. Gently stretch the dough to fill the pan, then fold it over itself a few times in the pan. Cover and let rest for 30 minutes.

4. Step 4

   Second Stretch and Fold/Dimple: Repeat the stretch and fold process. Then, with oiled fingertips, gently press dimples all over the surface of the dough. Drizzle with 2 tbsp more olive oil, scatter with fresh rosemary leaves and flaky sea salt. Cover and let rise for another 30-45 minutes.

5. Step 5

   Bake: Preheat oven to 220°C (425°F). Bake for 20-25 minutes, or until focaccia is golden brown and cooked through. If desired, drizzle with a little more olive oil immediately after baking.

6. Step 6

   Let cool slightly on a wire rack before slicing and serving. Best enjoyed warm.