Organic Ingredients🌱 100% Plant-Based
Rosemary Sea Salt Focaccia
Golden, crisp-bottomed, airy focaccia dimpled with plenty of organic olive oil, fresh rosemary, and flaky salt. Nearly hands-off.
Instructions
- Whisk the flour, salt, and yeast. Add the water and stir into a sticky dough. Cover and rest 30 minutes.
- Do 4 sets of stretch-and-folds 15 minutes apart. Cover and let rise 1½–2 hours at room temperature (or refrigerate up to 24 hours for more flavor).
- Pour 3 Tbsp olive oil into a 9×13-inch pan. Tip the dough in, turn to coat, and gently stretch toward the corners. Rest 1–2 hours until puffy and bubbly.
- Preheat the oven to 450°F. Drizzle with 2 Tbsp oil, then dimple deeply all over with oiled fingers.
- Scatter on the rosemary and flaky salt. Bake 22–28 minutes until deep golden.
- Brush with the last 1 Tbsp oil and cool 10 minutes before slicing.
Baker's tip
If the dough springs back while stretching, rest 15 minutes and try again.
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