Ingredients:

  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 2 teaspoons (8g) kosher salt
  • 2 teaspoons (7g) instant or rapid-rise yeast
  • 2 cups (475ml) lukewarm water (about 105-115°F / 40-46°C)
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1/4 cup (60ml) good quality olive oil
  • 1 teaspoon kosher salt
  • Optional: Fresh rosemary sprigs, flaky sea salt, grated Parmesan cheese, halved cherry tomatoes, sliced red onion, black olives

Instructions:

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Add the lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Stir until just combined. The dough will be shaggy and sticky.
  3. Cover the bowl with plastic wrap or a damp kitchen towel. Let rise in a warm place for 1-2 hours, or until doubled in size.
  4. Generously grease a 9x13 inch baking pan with olive oil.
  5. Gently deflate the dough in the bowl. Transfer the dough to the prepared pan.
  6. Drizzle the remaining 1/4 cup of olive oil over the dough. Use your fingers to gently poke dimples all over the surface of the dough, distributing the oil as you go. Let rise, uncovered, for 30 minutes.
  7. If desired, sprinkle with your choice of toppings (rosemary, flaky salt, tomatoes, etc.).
  8. Preheat oven to 425°F (220°C). Bake for 20-25 minutes, or until the focaccia is golden brown and the bottom is firm.
  9. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and serve!