# Focaccia

Crisp-bottomed, pillowy-centered, and pooled with olive oil — the kind of focaccia that disappears before it cools.

_Bread · Italian_

Prep: 20 min · Cook: 25 min · Total: 45 min · Yields: 8 servings

## Ingredients

- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 ½ cups warm water (about 110°F)
- 1 tsp sugar
- 4 cups all-purpose flour
- 1 ½ tsp fine salt
- 6 tbsp extra-virgin olive oil (divided)
- ¾ tsp flaky sea salt
- 3 sprigs fresh rosemary (leaves stripped)

## Instructions

1. Combine the 1.5 cups warm water, 2.25 tsp yeast, and 1 tsp sugar in a large bowl. Stir once and let sit for 5–10 minutes until foamy — if it doesn't foam, your yeast is dead; start over.
2. Add the 4 cups all-purpose flour, 1.5 tsp fine salt, and 2 tbsp of the olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then switch to your hands and knead in the bowl for about 2 minutes until the dough is smooth and slightly tacky.
3. Drizzle 1 tbsp olive oil into a clean large bowl, add the dough, and turn to coat. Cover with plastic wrap or a damp towel and let rise at room temperature for 1 to 1.5 hours, until doubled in size.
4. Pour 2 tbsp olive oil into a 9×13-inch rimmed baking pan, coating the bottom evenly. Transfer the risen dough into the pan and gently stretch it toward the edges. If it springs back, let it rest 5 minutes and stretch again.
5. Cover the pan loosely and let the dough proof for another 45 minutes, until noticeably puffed.
6. Preheat your oven to 450°F (230°C) while the dough finishes its second rise.
7. Drizzle the remaining 1 tbsp olive oil over the surface of the dough. Oil your fingers and press them firmly all the way down through the dough to create deep dimples across the entire surface — don't be shy.
8. Scatter the fresh rosemary leaves evenly over the top, pressing them lightly into the dimples. Finish with the 0.75 tsp flaky sea salt.
9. Bake for 22–25 minutes until the top is deep golden and the edges have pulled away slightly from the pan. The bottom should be crisp — lift a corner with a spatula to check.
10. Slide the focaccia onto a wire rack immediately so the bottom stays crisp. Cool for at least 10 minutes before slicing.

## Tip

> The second rise in the oiled pan is what builds the signature crisp, almost-fried bottom crust. Don't rush it — a full 45 minutes makes a real difference in texture.

Tags: vegetarian, comfort-food, weeknight, vegan

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