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Rosemary Sea Salt Focaccia

A high-hydration overnight focaccia with a crispy olive oil base, open airy crumb, fresh rosemary, and flaky sea salt on top.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Servings: 10 slices/people
Calories: 298
Ingredients Equipment Method

Ingredients
  

Dough:
4 cups all-purpose or bread flour
2 teaspoons fine salt
1 and 3/4 teaspoons active dry yeast
1 and 3/4 cups warm water
1 teaspoon honey
3 tablespoons extra virgin olive oil
Pan and Topping:
4 tablespoons extra virgin olive oil, for pan
2 tablespoons extra virgin olive oil, for surface
3 sprigs fresh rosemary, leaves stripped
1 and 1/2 teaspoons flaky sea salt
1/2 teaspoon cracked black pepper, optional

Equipment

  • 1 large mixing bowl
  • 1 9 by 13 inch rimmed baking pan with at least 2-inch sides or a 10 by 14 inch rimmed baking sheet
  • 1 plastic wrap for the overnight rest
  • 1 pastry brush

Method
 

Night before: proof yeast in warm water with honey 5 minutes. Add flour, salt, olive oil. Mix until no dry flour remains. Cover and refrigerate 8 to 18 hours.
    Next day: oil pan generously. Scrape cold dough into pan, drizzle with oil, gently stretch toward corners. Rest at room temperature 2 hours.
      Preheat oven to 425 degrees Fahrenheit. Drizzle surface oil over dough. Press deep dimples all over with all ten fingertips to pan base. Add rosemary and flaky salt.
        Bake 22 to 26 minutes until deeply golden top and bottom. Slide immediately onto wire rack.
          Cool 15 minutes before cutting.