About this recipe

A bakery-worthy focaccia with a golden, crispy bottom, pillowy-soft interior, and the signature dimpled top glistening with olive oil and flaky sea salt. This approachable, no-knead recipe uses a long, relaxed rise to develop deep flavor — the result is a thick, airy flatbread that's perfect for tearing and sharing, dunking in soup, or piling with toppings.

Instructions

1. 1

   In a large mixing bowl, combine the ^[warm] water, granulated sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If the yeast doesn't foam, your water was too hot or the yeast is expired — start over.

2. 2

   Add the all-purpose flour, kosher salt, and 3 tablespoons of the extra-virgin olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour remaining. The dough will be quite wet — this is correct and important for a light, airy focaccia.

3. 3

   Drizzle 1 tablespoon of extra-virgin olive oil into a clean large mixing bowl. Transfer the dough into the bowl and turn it to coat in the oil. Cover tightly with plastic wrap or a damp kitchen towel. Let rise at room temperature for 1 to 1.5 hours, until doubled in size.

4. 4

   Pour the remaining 1 tablespoon of extra-virgin olive oil into a baking dish (9x13-inch) and spread it around to coat the bottom and sides generously. Transfer the risen dough into the pan. Use your fingertips to gently stretch and press the dough toward the edges of the pan. If it springs back, let it rest for 5 minutes and try again — don't force it.

5. 5

   Cover the pan loosely with plastic wrap and let the dough rest for another 20–30 minutes, until it puffs up slightly and fills the pan. While it rests, preheat your oven to ![450°F] with a rack in the center.

6. 6

   Drizzle the 3 tablespoons of extra-virgin olive oil evenly over the top of the dough. Oil your fingers well, then press straight down into the dough firmly and confidently to create deep dimples all across the surface — go all the way to the bottom of the pan. These dimples are the signature of focaccia and they hold the oil and toppings beautifully.

7. 7

   Scatter the sliced garlic and chopped rosemary (if using) evenly across the surface, pressing them lightly into the dimples. Finish with a generous, even sprinkle of flaky sea salt over the entire surface.

8. 8

   Bake at ![450°F] for 22–26 minutes, until the top is deep golden brown and the edges are pulling away from the sides of the pan. The bottom should be golden and crispy — you can lift a corner with a spatula to check.

9. 9

   Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Slice into squares and serve warm. For the crispiest bottom, don't let it sit in the pan as it cools.