Simple Rosemary Focaccia

Ingredients

• 5 tablespoons warm water (110 degrees F/45 degrees C), or more as needed
• 2 ½ teaspoons active dry yeast
• 1 teaspoon white sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt, or more to taste
• 2 tablespoons olive oil, divided
• 3 sprigs fresh rosemary, leaves stripped

Step 1

Whisk 5 tablespoons of warm water with the yeast and sugar in a big bowl. Let it sit for about 10 minutes until it gets creamy and bubbly. Next, add the flour and a pinch of salt to the yeast mixture and stir everything together. If the dough feels too dry, add a tablespoon of water at a time until it comes together into a soft dough.

Step 2

Turn the dough out onto a lightly floured surface and knead it for about 4 to 6 minutes until it feels springy and smooth. Lightly oil a large bowl, put the dough inside, and roll it around to coat it with oil. Cover the bowl with a damp cloth and let the dough rise somewhere warm until it doubles in size, which should take about half an hour.

Step 3

While the dough is rising, preheat your oven to 465°F (240°C) and lightly grease a baking sheet. Once the dough has risen, gently punch it down and turn it out onto a floured surface again. Knead it quickly, then flatten or roll it out into a rough rectangle that fits your baking sheet. Transfer it over and brush the top with olive oil.

Step 4

Use your fingertips to press dimples all over the surface of the dough. Sprinkle on the rosemary leaves and a little extra salt to taste. Pop it into the oven and bake until it’s just the way you like it — around 10 minutes for a soft, fluffy focaccia or closer to 20 minutes if you prefer it crispier and more golden.