Homemade Crusty Rosemary Focaccia

There are few things in the kitchen more satisfying than making focaccia. Unlike fussy artisan loaves that require scoring and steam injections, focaccia is forgiving, rustic, and incredibly tactile. The dough is high-hydration, meaning it is loose and silky, resulting in a bread that is chewy on the inside but satisfyingly crisp and golden on the outside.

The signature step is the "dimpling." Pressing your fingers into the risen dough creates little valleys for the olive oil to pool in, ensuring that every bite is infused with rich, grassy flavor and fragrant rosemary. This recipe yields a large, thin slab of bread that is perfect for tearing and sharing at the dinner table.

Prep time: 15 minutes (plus 2 hours rising time) Bake time: 20 minutes Yields: Serves 6 to 8 (One 13-by-17-inch pan)

The Ingredients

• 5 tbsp extra-virgin olive oil, divided, plus extra for greasing
• 4 cups all-purpose flour
• 3 ½ tsp kosher salt, divided, plus more to taste
• 2 cups warm water
• 1 envelope dry yeast (active dry, not rapid rise)
• ¼ tsp sugar
• 2 tsp roughly chopped fresh rosemary

Instructions

1. Prepare the Pan: Generously grease the bottom and sides of a shallow baking pan (approximately 13 by 17 by 1 inch) with olive oil. Be generous here; the oil fries the bottom of the crust.
2. Mix Dry Ingredients: In a large bowl, combine the flour and 2 teaspoons of the kosher salt. Mix well.
3. Proof the Yeast: In a small bowl, mix together the warm water, yeast, and sugar. Allow it to sit for about 10 minutes, or until it becomes foamy and alive. Whisk in 2 tablespoons of the olive oil.
4. Make the Dough: Pour the yeast mixture into the flour mixture. Mix with a wooden spoon for about 1 minute. The dough should look totally smooth and silky. Note: This will be a wet, sticky dough compared to standard bread dough.
5. First Rise: Cover the bowl with plastic wrap that has been lightly oiled. Allow the dough to rise in a warm, draft-free spot until doubled in size, approximately 1 hour.
6. Shape and Second Rise: Carefully scrape the dough into the prepared pan. Rub your hands with olive oil to prevent sticking, then press and spread the dough until it stretches to cover the whole pan. It may seem thin, but it will rise again. Cover with oiled plastic wrap and allow to rise until doubled, approximately 1 hour.
7. Preheat: While the dough rises, preheat the oven to 450°F (230°C).
8. The Dimple: Just before baking, remove the plastic wrap. Using your fingertips, press down firmly to make deep indentations (dimples) about 1 inch apart all over the surface of the dough.
9. Top: Drizzle 2 tablespoons of olive oil over the top, letting it fill the dimples. Sprinkle the remaining 1 ½ teaspoons of salt and the chopped rosemary evenly over the surface.
10. Bake: Bake for 20 minutes, or until the top is golden brown and crispy.
11. Finish: Remove from the oven and immediately brush the hot bread lightly with the remaining 1 tablespoon of olive oil. Remove the focaccia from the pan using a spatula to loosen any sticking spots. Salt to taste if desired, and cool on a wire rack.

Notes from the Kitchen

• Olive Oil Matters: Since olive oil is a primary flavor driver here, use a high-quality extra-virgin oil with a flavor you love.
• Don't Fear the Salt: Focaccia needs a good amount of salt on top to contrast with the rich dough. Flaky sea salt is a great finishing option if you have it.
• Sticky Hands: The dough is very wet. If you find it sticking to you while spreading it in the pan, simply add more oil to your hands. Do not add more flour, or the bread will become tough.

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