Description

There are so many good things about focaccia; the ability to add herbs and flaky salt, its light and airy texture, and how simply it comes together are just a few. Eat this focaccia warm, and feel free to drizzle it with extra olive oil or dunk it in your favorite vinegar.

Directions

1. Gather the ingredients.
2. Add warm water and honey to a large bowl (or bowl of a stand mixer with the dough hook attachment) and stir to combine. Sprinkle the yeast over the honey water and let it sit until it’s bloomed and appears foamy, 5 to 10 minutes.
3. Gradually add both flours, olive oil, salt, and 2 teaspoons of the rosemary leaves while kneading (or with mixer on medium-low, and continue mixing the dough for about 5 mins or 15 mins if kneading). Add extra flour if the dough is too sticky and isn’t pulling away from the sides of the bowl, about 1 tablespoon at a time.
4. Remove dough from the mixing bowl, and use your hands to shape it into a smooth, elastic ball. If the dough is difficult to handle, keep kneading, adding more flour if necessary.
5. Grease a mixing bowl with olive oil then place the dough in the bowl and cover it with a damp towel. Place in a warm place (like your oven with the light on) and let it rise until doubled in size, about 60 minutes.
6. Preheat oven to 400 F and grease a large sheet pan with a generous amount of olive oil.
7. Transfer the dough ball to the prepared sheet pan, and cover again. Let it rise for about 30 minutes or until visibly puffed.
8. Use your fingers to spread the dough slightly towards the edges (careful not to rip the dough) and poke deep dents all the way down to the bottom of the tin all over the surface of the dough. Drizzle more olive oil evenly all over the top of the dough (too much is never enough for focaccia) and top with the remaining rosemary leaves and flaky sea salt.
9. Bake until golden, 35 to 40 minutes. Immediately remove from the sheet pan and onto a baking rack. Slice and serve once cooled slightly.