Ingredients
Method
- In a large mixing bowl, combine the warm water, yeast and sugar. Let sit for 5–10 minutes until slightly foamy.
- Add the flour, salt and olive oil. Mix with a wooden spoon or your hand until a very sticky, loose dough forms. Do not knead.
- Cover the bowl and let the dough rise at room temperature for 8–12 hours, preferably overnight, until bubbly and doubled in size.
- Generously coat a baking pan with olive oil. Transfer the dough into the pan using oiled hands.
- Gently spread the dough toward the edges without pressing out the air bubbles. Cover and let rest for another 30–60 minutes.
- Preheat the oven to 430°F.
- Mix the 2 tablespoons of water with the 2 tablespoons of olive oil. Drizzle evenly over the dough.
- Using your fingertips, press deep dimples all over the surface of the dough.
- Sprinkle with fresh rosemary and coarse sea salt. Add cherry tomatoes or olives if desired, gently pressing them into the dough.
- Bake for 15–20 minutes, until the top is golden brown and the edges are crispy.
- Remove from the oven and let cool slightly before slicing. Enjoy warm with olive oil or your favorite soup!
Notes
Don't add extra flour just because the dough feels sticky. That wet texture is the secret to soft, airy focaccia!