Focaccia with Rosemary and Sea Salt

Ingredients

• 500 grams All-purpose flour
• 375 ml Warm water
• 7 grams Active dry yeast
• 1 teaspoon Honey
• 60 ml Extra virgin olive oil
• 3 sprigs Fresh rosemary
• 1 tablespoon Flaky sea salt
• 10 grams Kosher salt

Instructions

1. 1

   In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until foamy.

2. 2

   Add flour and kosher salt to the yeast mixture. Stir with a spatula until a sticky dough forms and no dry flour remains.

3. 3

   Cover the bowl with a damp cloth and let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.

4. 4

   Pour 2 tablespoons of olive oil into a 9x13 inch baking pan. Transfer the dough to the pan and turn to coat in oil.

5. 5

   Let the dough rest in the pan for 30 minutes, gently stretching it to the corners if needed.

6. 6

   Preheat oven to 425°F (220°C). Use your fingers to press deep dimples all over the surface of the dough.

7. 7

   Drizzle with remaining olive oil, sprinkle with fresh rosemary leaves and flaky sea salt.

8. 8

   Bake for 20-25 minutes until the top is golden brown and the bottom is crisp.

9. 9

   Let cool in the pan for 5 minutes before transferring to a wire rack.