Anyone can make this focaccia

Ingredients

• 500 g All-Purpose Flour (sifted)
• 10 g Salt (fine sea salt)
• 350 ml Warm Water (about 110°F / 43°C)
• 1 tsp Granulated Sugar
• 2 tsp Active Dry Yeast (proofed in warm water with sugar)
• 3 tbsp Olive Oil (extra‑virgin, plus extra for pan)
• 2 tbsp Fresh Rosemary (chopped leaves)
• 1 tsp Flaky Sea Salt (for topping)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the sifted flour and fine sea salt until evenly distributed.

   Time: PT5M

2. Proof Yeast

   In a small bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

3. Form the Sticky Dough

   Make a well in the dry mixture, pour in the proofed yeast liquid and 3 tbsp olive oil. Stir with a wooden spoon until a very sticky, shaggy dough forms.

   Time: PT5M

4. First Fermentation (Cold Rise)

   Cover the bowl tightly with plastic wrap, drizzle a thin layer of olive oil on top, and place in the refrigerator overnight (about 12 hours).

   Time: PT12H

5. Bring to Room Temperature & Second Rest

   Remove the dough from the fridge, let it sit at room temperature for 2 hours to finish rising and become puffy.

   Time: PT2H

6. Prepare Baking Sheet

   Generously oil a baking sheet or oven‑safe dish, then gently spread the dough onto it, stretching it to the edges.

   Time: PT5M

7. Dimple and Top

   Using your fingertips, press deep dimples all over the surface. Drizzle a little more olive oil, sprinkle chopped rosemary and flaky sea salt evenly.

   Time: PT10M

8. Bake

   Place the sheet in a pre‑heated oven at 425°F (220°C) and bake for 20 minutes, or until the top is golden brown and crisp.

   Time: PT20M

   Temperature: 425°F

9. Cool & Serve

   Remove from oven, let cool on a wire rack for 10 minutes, then cut into squares and serve warm.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g