Focaccia Bread

Instructions

1. 1

   Mix the Dough: In a large bowl, whisk the yeast into the warm water and let it sit for 5 minutes. Add the flour and fine sea salt. Mix with a wooden spoon or your hands until a shaggy, wet dough forms. There should be no dry spots of flour.

2. 2

   First Rise: Pour 2 tablespoons of olive oil over the dough, turning it to coat completely. Cover the bowl with a damp towel or plastic wrap. Let it rise in a warm spot for 1.5 to 2 hours, or until it has doubled in size and is very bubbly.

3. 3

   Transfer to Pan: Pour 3 tablespoons of olive oil into a 9x13 inch metal baking pan, spreading it to coat the bottom and sides. Gently deflate the dough and transfer it to the pan. Turn it once to coat in the oil.

4. 4

   Stretch and Second Rise: Gently stretch the dough toward the corners of the pan. If it shrinks back, let it rest for 15 minutes, then stretch again. Cover the pan and let it rise for another 45-60 minutes until very puffy and jiggly.

5. 5

   Dimple and Flavor: Preheat the oven to 425°F (220°C). Pour the remaining olive oil over the top of the risen dough. Oil your fingers and press them firmly down into the dough, reaching all the way to the bottom of the pan, to create deep dimples everywhere. Sprinkle evenly with fresh rosemary leaves and flaky sea salt.

6. 6

   Bake: Bake on the middle rack for 25-30 minutes, rotating halfway through, until the top and bottom are deeply golden brown and crisp. Remove from the pan immediately using a spatula and cool on a wire rack to keep the bottom crispy.