Focaccia with Rosemary, Sea Salt, and Olive Oil

— The Method

How it comes together.

1. Step 01

   Mix the flour, water, yeast, and salt in a bowl. Stir vigorously until the dough comes together, then add the olive oil and continue stirring until incorporated. The dough will be sticky and shaggy.

2. Step 02

   Let the dough rest for 5 minutes to fully hydrate. Using wet hands or a wet scraper, stretch the dough gently by pulling and folding it over itself for 2–3 minutes. This develops structure without aggressive kneading. Let rest for 30 minutes.

3. Step 03

   Transfer the dough to an oiled 13×9-inch pan, stretching it gently to fit. Let rest for 30 minutes, then stretch it again to fit the pan. It should be about ½-inch thick.

4. Step 04

   Preheat the oven to 425°F. Let the dough rise for another 15–30 minutes until puffy and dimpled. Using your fingertips, dimple the surface all over, creating a signature focaccia texture.

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5. Step 05

   Drizzle with olive oil, scatter with fresh rosemary sprigs, and season with flaky salt and black pepper. Bake until golden and crispy underneath, about 20–25 minutes.

6. Step 06

   Cool on a wire rack for a few minutes, then slice and serve warm or at room temperature. Focaccia is best the day it's made but stays good for 2 days.