Stepwise Method: Focaccia

• In a large mixing bowl, whisk together the bread flour, kosher salt, granulated sugar or honey, and instant yeast until well combined.
• Create a well in the center of the dry ingredients and pour in the warm water and 2 1/2 tablespoons of extra-virgin olive oil. Use a wooden spoon to mix until a rough dough forms.
• Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic. Add flour if too sticky.
• Grease a large bowl with olive oil, place the dough inside, and cover with a kitchen towel. Allow it to rise in a warm place for 1-2 hours until doubled in size.
• Grease a baking sheet with olive oil. Punch down the dough and transfer it to the baking sheet. Stretch and press the dough into the pan, making dimples across the surface.
• Cover the dough with a kitchen towel and let it rise for another 30-45 minutes until airy and light.
• Preheat the oven to 425°F (220°C) for a crispy crust.
• Drizzle the dough surface with extra virgin olive oil and sprinkle flaky sea salt. Add chopped fresh rosemary or other toppings if desired.
• Bake the focaccia for 20-25 minutes until golden brown and hollow sounding when tapped.
• Remove from oven and cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Slice and serve.