Rosemary Focaccia

Instructions

1. 1

   In a large mixing bowl, whisk together 4 cups of bread flour, 2 teaspoons of instant yeast, and 2 teaspoons of fine sea salt. Add 2 cups of warm water (90°F or 32°C) and 2 tablespoons of extra-virgin olive oil, mixing with a fork until a shaggy, sticky dough forms — this dough is intentionally wet and should not be kneaded in the traditional sense.

2. 2

   Cover the bowl with plastic wrap and refrigerate the dough for 18–24 hours for a slow cold ferment that develops deep flavor. Alternatively, let it rise at room temperature for 1.5–2 hours until doubled in size.

3. 3

   Pour 3 tablespoons of olive oil into a 9×13-inch rimmed baking pan, coating the bottom and sides generously. Transfer the dough into the pan and turn it to coat in oil, then gently stretch the dough toward the corners. If it springs back, let it rest for 10 minutes and stretch again.

4. 4

   Cover the pan and let the dough proof at room temperature for 2–4 hours until it fills the pan and is very bubbly. Preheat your oven to 450°F (232°C) when the dough is nearly ready.

5. 5

   Once preheated, drizzle the remaining 1 tablespoon of olive oil over the dough. Using all 10 fingers, dimple the dough aggressively all over, pressing down to the bottom of the pan. Push 4 thinly sliced garlic cloves and leaves from 3 sprigs of fresh rosemary into the dimples.

6. 6

   Sprinkle the dough with flaky sea salt and ½ teaspoon of crushed red pepper flakes for added flavor. Bake the focaccia for 20–25 minutes, or until it is deep golden on top and the underside is crispy when you lift a corner with a spatula.

7. 7

   Allow the focaccia to cool in the pan for 10 minutes before slicing and serving.