Focaccia Genovese

Instructions

1. 1

   Combine flour, yeast, and fine salt in a large bowl. Add warm water and 3 tablespoons olive oil. Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic. The dough will be somewhat sticky — resist adding too much flour.

2. 2

   Pour 2 tablespoons olive oil into a 13×18 inch rimmed baking sheet. Transfer dough to the pan and turn to coat. Stretch the dough gently toward the edges — it won't reach all the way yet. Cover and let rise 1 hour until puffy and nearly filling the pan.

3. 3

   Drizzle remaining 2 tablespoons oil over the dough. With oiled fingers, dimple the dough vigorously across the entire surface, pressing nearly to the bottom of the pan to create the characteristic deep fingerprint holes. Scatter rosemary and flaky salt into the dimples.

4. 4

   Let rest 20 more minutes while preheating oven to 450°F. Bake for 20–25 minutes until the top is deep golden and the bottom sounds hollow when tapped. Finish with a drizzle of olive oil. Cool 5 minutes before cutting.