Instructions

• In a large mixing bowl, weigh or measure 4 3/4 cups (576 g) bread flour. Add 2 1/2 teaspoons (14 g) kosher salt, 1 1/2 teaspoons (8 g) granulated sugar or honey, and 2 teaspoons (5 g) instant yeast. Stir to combine.
• Add 2 1/2 tablespoons (30 g) extra‑virgin olive oil and 2 cups (454 g) warm water (90°F to 110°F) a little at a time while stirring with a dough hook or a silicone spoon until the mixture is well combined and a shaggy dough forms.
• Cover the bowl and let the dough rest, undisturbed, for 15 minutes.
• Prepare to do the first stretch-and-fold: place a small bowl of water next to the mixing bowl and wet your fingertips so the dough won’t stick to them. With wet fingers, lift an outer section of the dough, stretch it up and fold it toward the center, pressing it into the center. Work around the dough and repeat until you have pulled each side up and folded it into the center (this is one stretch-and-fold).
• Cover the bowl with a dry kitchen towel and let the dough rest 15 minutes.
• Repeat the stretch-and-fold procedure three more times, with a 15‑minute rest after each fold (four stretch-and-folds total). After the fourth fold, cover the bowl tightly with greased plastic wrap or a lid.
• Refrigerate the covered dough overnight, or at least 8 hours, for cold fermentation.
• When ready to bake, coat the bottom of a 9×13-inch metal pan with 1 1/2 tablespoons extra‑virgin olive oil. Remove the dough from the refrigerator and gently transfer it to the oiled pan. Using gentle hands, stretch the dough toward the edges to roughly fit the pan (it does not need to reach the corners perfectly). Avoid overworking the dough.
• Cover the pan with a dry kitchen towel and let the dough rise at room temperature for 2 1/2 to 4 hours, until it looks puffy and has expanded to fill most of the pan.
• Preheat the oven to 475°F (245°C). Coat your fingers lightly with extra‑virgin olive oil. Starting at the short end of the pan nearest you, place your hand with the pointer, middle and ring fingers side by side and press each set of three fingertips down into the dough until they reach the bottom of the pan, creating dimples across the surface. Dimple the entire surface, including along the sides.
• Drizzle 1 1/2 tablespoons extra‑virgin olive oil evenly over the dough. Sprinkle flaky sea salt over the top and add coarsely chopped fresh rosemary sprigs if desired.
• Bake the focaccia in the preheated oven for about 20 minutes, until the top is golden. Remove the pan from the oven and transfer the focaccia to a wire cooling rack to cool.