Classic Italian Focaccia

Ingredients

• 4 cups (500g) bread flour
• 2 teaspoons active dry yeast
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• 1 3/4 cups warm water (110°F)
• 6 tablespoons extra virgin olive oil, divided
• 2 tablespoons fresh rosemary leaves
• 1 teaspoon flaky sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, whisk together flour, yeast, kosher salt, and sugar. Make a well in the center and add warm water and 2 tablespoons olive oil. Mix until a shaggy dough forms.
2. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
3. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1.5-2 hours until doubled in size.
4. Generously oil a 9x13 inch baking pan with 2 tablespoons olive oil. Transfer risen dough to the pan and gently stretch to fit, allowing it to rest if it springs back.
5. Cover and let rise for another 45-60 minutes until puffy and nearly doubled again.
6. Preheat oven to 425°F (220°C). Using your fingertips, create deep dimples all over the surface of the dough, pressing nearly to the bottom of the pan.
7. Drizzle remaining 2 tablespoons olive oil over the surface, letting it pool in the dimples. Sprinkle with rosemary, flaky sea salt, garlic powder, and black pepper.
8. Bake for 22-25 minutes until golden brown on top and bottom. The internal temperature should reach 190°F (88°C).
9. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, cut into squares.