Drizzled with olive oil and sprinkled with sea salt, rosemary, and black pepper, this focaccia is irresistible.
Yields: 2 (9-Inch) Rounds
- 1 cup warm water (105° to 110°)
- 2 tablespoons sugar
- 1 (0.25-ounce) package active dry yeast
- 2½ cups all-purpose flour
- 1½ teaspoons kosher salt
- 8 tablespoons olive oil, divided
- ¼ cup chopped fresh rosemary, divided
- Garnish: sea salt, ground black pepper
- In a medium bowl, stir together 1 cup warm water, sugar, and yeast. Let stand until mixture is foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With mixer on low speed, add yeast mixture and 2 tablespoons oil, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 7 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Drizzle 2 tablespoons oil each into 2 (9-inch) cast-iron skillets.
- Lightly punch down dough. Add 2 tablespoons rosemary, kneading until combined. Divide dough in half, and place in prepared skillets. Press dough into bottom of skillets. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
- Preheat oven to 375°. Using your fingertips, press dough to create divots. Sprinkle with remaining 2 tablespoons rosemary, and drizzle with remaining 2 tablespoons oil.
- Bake until golden brown, about 20 minutes. Garnish with sea salt and pepper, if desired.