Focaccia

Instructions

1. 1

   In a large bowl, whisk together flour and fine sea salt. In a separate bowl, dissolve yeast and sugar in warm water, let stand for 5 minutes until foamy.

2. 2

   Add the yeast mixture and 60ml olive oil to the flour. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

3. 3

   Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.

4. 4

   Generously oil a 9x13 inch baking pan with 20ml olive oil. Transfer dough to pan and gently stretch to fit, cover, and let rest 30 minutes.

5. 5

   Preheat oven to 220°C. Using fingertips, create deep dimples across the entire surface of the dough.

6. 6

   Drizzle remaining 20ml olive oil over the surface, sprinkle with flaky sea salt, rosemary leaves, garlic slices, and optional toppings.

7. 7

   Bake for 20-25 minutes until golden brown and crispy on top. Cool in pan for 10 minutes before cutting into squares and serving warm.