Focaccia

Ingredients

• 2 ¼ tsp (1 packet) active dry yeast
• 1 ¾ cups warm water (about 110°F / 43°C)
• 1 tbsp sugar or honey
• 5 cups all-purpose flour
• 2 tsp salt
• ½ cup extra-virgin olive oil, divided
• Flaky salt (for topping)
• Optional toppings: rosemary, cherry tomatoes, olives, caramelized onions, garlic, etc.

Instructions

1. Activate the yeast.

• In a large bowl, combine: Warm water, Sugar/honey, Yeast
• Let sit for 5–10 minutes until foamy.

2. Make the dough

• Add flour and salt to the bowl.
• Mix with a spoon until a shaggy dough forms.
• Add ¼ cup olive oil and knead (by hand 5–7 min or mixer 3–4 min) until smooth and elastic.

3. First rise

• Lightly oil a clean bowl.
• Place dough inside, cover, and let rise for 1–2 hours until doubled.

4. Shape & second rise

• Generously oil a baking sheet or 9×13 pan.
• Transfer the dough and gently stretch it to fit.
  -  Cover and let rise 40–60 minutes.

5. Dimple and top

• Preheat oven to 450°F (230°C).
• Drizzle remaining olive oil over dough.
• Press your fingers into the dough to make deep dimples.
• Sprinkle flaky salt and toppings (e.g., rosemary).

6. Bake

• Bake for 20–25 minutes, until golden brown and crisp on the edges.

7. Cool & enjoy