Focaccia with Rosemary & Olive Oil

Steps

1. Finely chop the fresh rosemary and set it aside. Lightly oil a 23×33 cm (9×13 inch) baking pan using a little of the measured olive oil, and line the bottom with parchment if desired.
2. In a small bowl, combine the water warmed to 38–43°C (100–110°F) with the sugar. Sprinkle the active dry yeast over the surface, stir, and let stand 5–10 minutes until foamy.
3. In a large bowl, whisk together the bread flour and fine sea salt so the salt is evenly dispersed and not in direct contact with the yeast mixture at first.
4. Pour the foamy yeast mixture and about 40 ml of the olive oil into the flour mixture. Stir with a spatula or wooden spoon until a shaggy dough forms and no dry flour remains.
5. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should stretch without tearing easily, indicating good gluten development.
6. Place the dough in a lightly oiled bowl (use a little of the remaining olive oil), turning once to coat. Cover and let rise in a warm, draft-free place at 24–27°C (75–80°F) for 60–75 minutes, or until doubled in size and airy.
7. Gently turn the risen dough out into the prepared pan. With oiled fingertips, stretch and press the dough toward the edges without deflating completely. If it springs back, let it rest 10 minutes, then continue stretching until it mostly fills the pan.
8. Cover the pan and let the dough rest for another 20 minutes at 24–27°C (75–80°F) so it relaxes and puffs slightly, becoming softer and more airy.
9. Uncover the dough. With generously oiled fingertips, press deep dimples all over the surface, pushing nearly to the bottom of the pan without tearing through. This creates the classic focaccia texture and pockets for oil.
10. Scatter the chopped rosemary evenly over the dough. Drizzle most of the remaining olive oil over the top, letting it pool in the dimples, and sprinkle the flaky sea salt evenly over the surface.
11. About 20–30 minutes before baking, preheat the oven to 220°C (425°F). Let the focaccia continue to proof during this time at 24–27°C (75–80°F) until noticeably puffed, soft, and slightly jiggly when the pan is gently shaken.
12. Bake the focaccia for 20–25 minutes at 220°C (425°F) until the top is deep golden brown, the edges are crisp, and the underside is light golden and sounds hollow when tapped. The interior should look airy with visible bubbles at the edges.
13. Remove the pan from the oven and immediately brush or drizzle any remaining olive oil over the hot surface for extra flavor and a glossy finish. Cool in the pan for 5–10 minutes, then transfer the focaccia to a wire rack to cool at least another 10 minutes so the crumb sets while staying soft and airy.
14. Slice into 12 squares. Serve warm or at room temperature, enjoying the contrast of the crisp, golden crust, tender airy interior, and fragrant rosemary and sea salt topping.