Focaccia Bread


2 cups very warm water

2 teaspoons yeast

4 cups flour

2 teaspoons salt

Olive oil

Flaky sea salt, like Malden

Rosemary (optional)


Add the very warm water to a large bowl. Sprinkle in the yeast and let sit for a few minutes. Add 3 cups of the flour and the salt and mix well. Add the remaining 1 cup of flour and mix until incorporated. Use a rubber spatula to scrape down the sides of the bowl. Cover the bowl and let rest for 30 minutes. Then stretch and fold the dough while it is in the bottom of the bowl. Do this by wetting your hands and grabbing an edge of the dough and pulling it to the center. Repeat this stretch and folding process all around the ball of dough. 


Rub the surface of the dough generously with olive oil. Cover the bowl tightly and place in the refrigerator for at least 12 hours or for as long as three days. 


Line two pie plates or one 9×13-inch pan with parchment paper or grease with butter. Pour a tablespoon of oil into the center of each pie pan or 2 tablespoons of oil if using the 9×13-inch pan. 


Using a rubber spatula or wet hands, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. If using two pans, split the dough into two equal pieces. Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all overl. Repeat with the remaining piece. Let the dough rest for 3 to 4 hours depending on the temperature of your kitchen. 


Preheat oven to 425 degrees. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle the oiled dough with flaky sea salt and rosemary. 


Bake for 25 to 30 minutes, until the underside is golden and crisp. When done baking, remove the focaccia from the pan and place on a cooling rack.