• Prep Time 30 min. plus 12 hours of rising time
  • Cook time 30 min.
  • Yield make one large Focaccia


Mix first two ingredients in a large bowl, gradually add the flour until dough pulls away from sides of bowl. Mix with hands in bowl until the dough forms a nice ball. Cover with plastic and rest for 5 minutes. Transfer onto counter and knead for about 5 minutes. The dough is quite sticky at this point and your hands will get sticky. Try not to add too much more flour. Use a scraper to scrape the counter of dough that sticks. Form into a ball and place on lightly floured surface. Cover with plastic and let rest for 5 min. Clean hands of any excess dough and then cover them with oil and knead the dough for another 5 minutes. Keep adding the oil to your hands to incorporate it into the dough (leave some for brushing the pans and top of dough). Form into a ball and brush with oil. Cover with plastic.  Let rise in an oiled bowl for 8 to 12 hours. The best temperature is between 55 to 65 degrees Fahrenheit (12 to 18 degrees Celcius).

After rising time, punch down and add 1  tsp. of sea salt and knead for about 2 minutes until salt is all mixed in. Line a large pan(cookie tray with sides or roasting pan) with parchment paper and then brush with lots of olive oil.  Place the dough on the oil and stretch it out with your hands.  Pull put do not tear.  Rest for 5 minutes and then stretch it out some more.  I try to get it to a 10′ x 7″ shape. Drizzle with olive oil and sprinkle on the rosemary.  Poke lots of holes with your fingers and then cover with some plastic and then a cloth. Place is a warm place(about 80 degree F) and let rise for about 1 1/2 to 2 hours. I rise mine in an oven that has been heated to 100 degrees F and then turned off. It should double in size.  After this second rise, go over the holes with your fingers and press them down. Sprinkle the top with course sea salt and bake in 400 degree F. oven for 30 min.

Stretching out Focaccia Dough

Stretching out Focaccia Dough