Ingredients:

  • 500 grams All-Purpose Flour (Unbleached)
  • 400 ml Water (lukewarm)
  • 7 grams Active Dry Yeast
  • 10 grams Fine Sea Salt (Mixing)
  • 100 grams Extra Virgin Olive Oil, divided, plus more for topping

Instructions:

  1. In a very large bowl, whisk together the flour, yeast, and fine sea salt. Add the water and 50 grams of the Extra Virgin Olive Oil. Mix only until a shaggy dough forms and no dry patches of flour remain. Do not knead.
  2. Cover the bowl tightly with plastic wrap or a lid. Let the dough sit at room temperature for 12 to 18 hours. The dough should nearly double in size, be full of large bubbles, and jiggle when the bowl is moved.
  3. Pour the remaining 50 grams of Extra Virgin Olive Oil into a 9x13 inch sheet pan, ensuring the bottom and sides are thoroughly coated. Transfer the dough into the pan, flipping it once to coat the top surface with oil. Gently stretch the dough slightly to fill the pan, being careful not to degas it completely. Cover and let rest for 30 minutes.
  4. Preheat your oven to 425°F (220°C). With oiled hands, gently dimple the entire surface of the dough deeply and evenly. Drizzle the surface with additional olive oil and sprinkle generously with flaky sea salt and fresh rosemary, if desired.
  5. Bake for 20 to 25 minutes, or until the top is deeply golden brown and the bottom crust sounds hollow when tapped.
  6. Immediately slide the focaccia out of the pan and onto a wire cooling rack to prevent the bottom crust from becoming soggy. Slice into 8 generous servings and serve warm.