Go Back

Print Recipe

Ingredients
  

  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons instant yeast
  • 2 cups lukewarm water combine 1/2 cup boiling water + 1 1/2 cups cold water
  • 2 teaspoons rosemary leaves
  • olive oil
  • sea salt
  • Optional: herbs to garnish

Instructions
 

  • In a large bowl nix flour, salt, instant yeast, water, and rosemary leaves to form a sticky dough ball. Rub the surface of the dough and the bowl edges generously with olive oil. Cover the bowl with a plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
  • Grease a 9×13-inch pan with olive oil and line with parchment paper. Transfer the dough ball into your 9×13-inch pan. Let it rise for 2-4 hours (no need to cover). Once it has risen nicely, rub your hands lightly in the olive oil to coat, then use fingers to create deep dimples. Top with flaky sea salt all over and add any decorative herbs
  • Bake for 25 to 30 minutes, until the underside is golden and crisp. Remove focaccia from the oven and transfer the focaccia to a cooling rack. Enjoy warm and fresh, or let cool if using for sandwiches.

Notes

To store the focaccia: I like to put it in a ziploc bag and then toast to keep it perfectly fresh.