Ingredients
- 5 tablespoons warm water (110 degrees F/45 degrees C), or more as needed
- 2 ½ teaspoons active dry yeast
- 1 teaspoon white sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt, or more to taste
- 2 tablespoons olive oil, divided
- 3 sprigs fresh rosemary, leaves stripped
Why You'll Want This Again
Pro Cooking Tips
- Make sure your dough is well hydrated to get a light, airy texture.
- Don’t skip the olive oil drizzle on top; it helps create a beautiful crust.
Step 1
Blend the warm water, yeast, and sugar in a big bowl. Let it sit for about 10 minutes until it gets all foamy and creamy. Then add the flour and salt to the yeast mixture and stir everything together. If the dough feels too dry, add a little more water, one tablespoon at a time, until it all comes together. Turn the dough out onto a lightly floured surface and knead it for about 4 to 6 minutes until it feels springy and smooth.
Step 2
Lightly oil a large bowl and place your dough inside, turning it so it’s coated with oil. Cover the bowl with a damp cloth and let the dough rise somewhere warm until it doubles in size, which should take about half an hour.
Step 3
While the dough is rising, preheat your oven to 465°F (240°C) and grease a baking sheet. Once the dough has risen, gently punch it down and knead it briefly on a floured surface. Then shape it into a rough rectangle or circle, depending on your baking sheet, and transfer it over.
Step 4
Use your fingertips to press dimples all over the surface of the dough. Brush it with the remaining oil, then sprinkle generously with fresh rosemary leaves and a pinch of salt. Pop it in the oven and bake for about 10 minutes if you want a softer focaccia, or up to 20 minutes if you like it crispier and more golden on the outside. Enjoy!
