Focaccia means “flat bread” in Italian. Sorry if you were looking for a complicated back story.
- 1 1⁄3 cups warm water (about 110°)
- 2 tsp. sugar or honey
- 1 envelope, or 1⁄4 oz., active dry yeast
- 3 1⁄2 cups all purpose flour
- 1⁄4 cup extra virgin olive oil, plus more for drizzling
- 2 tsp. flaked sea salt
- 2 sprigs fresh rosemary
Add warm water and sugar to a bowl and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5–10 minutes until the yeast blooms.
Mix on low (use the dough hook if you’re using a stand mixer), then gradually add flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes.
If the dough gets sticky and isn’t pulling away from the sides of the bowl, add in an extra 1⁄4 cup flour while it is mixing.
Remove dough from the bowl and shape it into a ball. Grease the bowl with olive oil, then place the dough ball back in and cover it with a damp towel. Place in a warm location and let it rise for 45–60 minutes, or until the dough has nearly doubled in size.
Preheat oven to 400°. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until the dough is about 1/2‑inch thick. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
Remove the plastic wrap, and transfer the dough to a large baking sheet. Use your fingers to poke deep dents all over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired.
Slice and serve warm.
Grab a saucer or ramekin; pour in a few tablespoons of extra-virgin olive oil, then add a teaspoon of balsamic vinegar. Tear off pieces of the focaccia and soak up some oil and vinegar with the pieces.