Focaccia

Ingredients

• 4 cups bread flour
• 2 tsp instant yeast
• 2 tsp salt
• 1.75 cups warm water
• 1/4 cup olive oil + 3 tbsp for the pan and top
• Flaky salt
• Fresh rosemary (or olives, cherry tomatoes, thinly sliced onion)

Method

1. Combine flour, yeast, salt. Add water and 1/4 cup oil. Mix until shaggy. Cover, rise 1 hour.
2. Oil a sheet pan generously (3 tbsp). Turn dough onto pan, stretch gently toward edges (if it resists, rest 10 min and try again).
3. Dimple the surface aggressively with your fingertips — these pockets hold olive oil and create the characteristic texture.
4. Drizzle with oil, scatter rosemary and flaky salt. Rise 30 min until puffy.
5. Bake 425°F for 20–25 min until golden.

What You're Practicing

• High-hydration dough handling
• Dimpling technique — the signature of focaccia
• Olive oil as both flavor and cooking medium
• Focaccia is essentially a thick, oily pizza — the same dough concept