Instructions

• In a large bowl whisk together 3 3/4 cups all-purpose or bread flour and 1 1/2 tsp salt.
• In a small bowl or measuring cup combine 1 1/2 cups warm water, 2 1/4 tsp active dry yeast, and 1/2 tsp granulated sugar. Stir gently and let sit about 30 minutes, until foamy.
• Pour the foamy yeast mixture into the flour mixture. Stir with a spoon or your hands until a shaggy, sticky dough forms.
• Drizzle in 2 tsp olive oil (for the dough). Knead gently in the bowl for 1–2 minutes until the oil is mostly absorbed. The dough will be soft and sticky.
• Line a 9×13 inch (approx. 23×33 cm) baking pan with parchment paper. Pour a little of the 1/4 cup olive oil (for the rosemary-garlic oil) into the lined pan to lightly grease it; reserve the remaining oil in a small pot or cup for the rosemary-garlic infusion.
• Transfer the dough into the greased pan. Lightly oil your fingers (use a bit of the reserved oil) and gently press the dough to start spreading it toward the edges—don’t worry about perfection.
• Cover the pan with a clean kitchen towel or plastic wrap and let the dough rest in a warm spot for 2 hours, until puffed.
• With oiled fingers, gently pull each edge of the dough toward the center (top, bottom, left, right). Cover again and let the dough rest a further 2 hours.
• While the dough rests the second time, prepare the rosemary-garlic oil: place the reserved olive oil in a small pot over medium-low heat. Add 1/3 cup fresh rosemary (optional) and 4 cloves garlic, peeled and smashed or sliced. Warm gently for 5–10 minutes to infuse the flavors, taking care the garlic does not brown. Remove from heat and let the oil cool completely.
• After the second rest (and once the infused oil is cool), lightly oil your fingers and press your fingertips all over the surface of the dough to create the characteristic focaccia dimples.
• Drizzle the cooled rosemary-garlic oil evenly over the dough. Sprinkle 3/4 tsp coarse salt on top. You may leave the rosemary and garlic on the surface or remove them before baking, as you prefer.
• Preheat your oven to 465°F (240°C) while you finish the topping. Bake the focaccia in the preheated oven for about 20 minutes, until golden brown on top and cooked through. Remove from the oven and cool slightly before slicing and serving.