Ingredients:

  • 1 ½ cups (355 ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5 ml) sugar
  • 2 ¼ teaspoons (7 g) active dry yeast (1 packet)
  • 4 cups (500 g) all-purpose flour, plus more for dusting
  • 2 teaspoons (10 g) kosher salt
  • ¼ cup (60 ml) olive oil, plus more for greasing the bowl
  • ¼ cup (60 ml) olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • Flaky sea salt, for sprinkling

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 1.5-2 hours, or until doubled in size.
  5. While the dough is rising, gently heat olive oil in a small saucepan over low heat. Add minced garlic and rosemary. Cook for 2-3 minutes, until fragrant, being careful not to burn the garlic. Let cool slightly.
  6. Gently deflate the risen dough. Transfer it to the prepared baking sheet lined with parchment paper. Stretch and press the dough to fill the pan.
  7. Cover the dough and let it rest for 30 minutes.
  8. Use your fingers to create dimples all over the surface of the dough.
  9. Drizzle the garlic rosemary oil evenly over the focaccia. Sprinkle with flaky sea salt.
  10. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden brown.
  11. Let the focaccia cool slightly on the baking sheet before slicing and serving.