Ingredients:

  • 2 ¼ cups (530 ml) Warm Water (Filtered, managed to 100°F–105°F)
  • 2 ¼ teaspoons (7 grams) Instant Dry Yeast
  • 1 teaspoon (5 grams) Granulated Sugar
  • 4 ¼ cups (510 grams) High-Protein Bread Flour
  • 2 teaspoons (12 grams) Fine Sea Salt
  • ¼ cup (60 ml) Extra Virgin Olive Oil (For the dough and initial pan coating)
  • ½ cup (120 ml) Extra Virgin Olive Oil (for Pan/Dimpling)
  • 1 tablespoon (15 grams) Flaky Sea Salt (Maldon is ideal)
  • 2 sprigs (Approx. 5 grams) Fresh Rosemary (Leaves only, roughly chopped)

Instructions:

  1. Combine the warm water (100°F/38°C), sugar, and yeast in a bowl. Whisk gently and let stand for 5–10 minutes until foamy and active (a good sign the yeast is 'managed' and happy).
  2. In a large bowl, whisk the flour and fine sea salt together.
  3. Add the yeast mixture and ¼ cup (60 ml) of olive oil to the dry ingredients. Mix on low speed (or by hand with a wooden spoon) until just combined and a shaggy dough forms.
  4. Cover the bowl and let rest for 30 minutes (autolyse). Perform 4 sets of 'stretch and fold' over the next 90 minutes (one set every 20-30 minutes). Use wet hands to pull the dough up and fold it over itself—this builds strength without intensive kneading.
  5. Transfer the dough to a lightly oiled, covered container.
  6. Place the container in the refrigerator immediately. Allow the dough to cold-proof for a minimum of 18 hours, up to 3 days. This slow, cool environment manages the yeast activity, resulting in superior flavour and structure. The dough should roughly double in size.
  7. Pour the remaining ½ cup (120 ml) of olive oil into the 9x13 inch pan. Tilt the pan to ensure the oil coats the sides and bottom generously.
  8. Gently transfer the dough from the cold container into the prepared pan. Do not punch down. Flip the dough once so both sides are coated in oil.
  9. Let the dough rest, covered loosely with plastic wrap, for 30 minutes to warm up slightly and relax the gluten.
  10. Gently dimple and stretch the dough to fill the pan, being careful not to tear it. If the dough resists, cover it and wait 15 minutes before stretching further.
  11. Cover the pan and let it sit at warm room temperature (72°F/22°C) for 1.5 to 2 hours. The dough should look visibly puffy and airy.
  12. Preheat your oven to a managed 425°F (220°C) with a rack in the center.
  13. Using oiled fingertips, gently press straight down through the dough to create deep dimples (you should see pools of oil collect in these depressions). Drizzle any excess oil on top, then sprinkle evenly with rosemary and flaky salt.
  14. Bake for 25–30 minutes, rotating the pan halfway through, until the focaccia is deep golden brown and the internal temperature reaches 200°F (93°C).
  15. Immediately transfer the focaccia onto a wire rack to prevent a soggy bottom. Allow to cool slightly before slicing.