INGREDIENTS
1 1/4 c. water
1 tsp. granulated sugar
1 (0.25-oz.) packet (or 2 ¼ tsp.) active dry yeast
3 1/4 all-purpose flour, plus more as needed
2 tsp. kosher salt
1/2 c. extra-virgin olive oil
2 tbsp. fresh rosemary leaves
Flaky sea salt
DIRECTIONS
Bloom yeast: To a small, microwave-safe bowl or glass measuring cup, add water. Microwave until lukewarm, about 40 seconds. Add sugar and stir to dissolve, then sprinkle over yeast and stir to combine. Let sit until frothy, about 15 minutes.
Make dough: Grease a large bowl with 2 tablespoons olive oil. In another large bowl, add flour, salt, and 2 more tablespoons olive oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined. Knead against the side of the bowl until dough comes together in a loose ball, then transfer to a lightly floured work surface and knead until elastic and smooth, about 5 minutes more. Transfer to greased bowl and toss to coat dough in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
Toward the end of the rise, preheat oven to 400°. Grease a 9”-x-13” baking sheet evenly with 2 more tablespoons olive oil. Lightly punch down dough to deflate slightly, then transfer to prepared baking sheet. Press with your fingers to stretch and guide dough to the edges of the sheet, making indentations all over as you go. Drizzle top with 2 more tablespoons olive oil and brush to coat, then sprinkle all over with rosemary and flaky salt. (For an even crunchier golden top, feel free to use more olive oil!)
Bake focaccia until puffy and golden, about 25 minutes.