Homemade Focaccia with Rosemary

• 500g (4 cups) all-purpose flour
• 325ml (1 1/3 cups) warm water
• 2 tsp active dry yeast
• 2 tsp salt
• 5 tbsp olive oil, including 2 tbsp for drizzling on top
• 1 tsp sugar
• Alcyon sea salt
• Fresh or dried rosemary sprigs

Activate the Yeast:

• Mix the warm water (not hot) in a bowl with the sugar and yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.

Mix the Dough:

• In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
• Mix with a wooden spoon or your hands until a dough forms.

Knead the Dough:

• Transfer the dough to a floured surface and knead for about 10 minutes until it is smooth and elastic. For this step, you can also use a stand mixer with a dough hook attachment.

First Rise (Choose one option):

• Short Fermentation: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, until it has doubled in size.
• Long Fermentation: Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 24 hours. Remove from the refrigerator and let it come to room temperature for about 1-2 hours before proceeding to the next step.

Prepare the Baking Sheet:

• Generously oil a baking sheet (around 9x13 inches).

Shape the Dough:

• Punch down the risen dough to release the air and transfer it to the prepared baking sheet. Use your hands to stretch and spread the dough to fit the entire sheet.

Second Rise:

• Cover the dough again and let it rise for another 30 minutes.

Preheat the Oven:

• Preheat your oven to 220°C (430°F).

Poke the Dough:

• After the second rise, use your fingers to poke deep holes all over the surface of the dough. This will give the focaccia its characteristic texture.

Season and Bake:

• Drizzle olive oil generously over the dough, letting it pool in the holes. Sprinkle Alcyon sea salt and fresh or dried rosemary sprigs (if using) over the top.
• Bake in the pre-heated oven for 20-25 minutes, or until the focaccia is golden brown.

Cool and Serve:

• Remove from the oven and let it cool on a wire rack. Drizzle a bit more olive oil on top if desired. Slice and serve warm or at room temperature.