Focaccia

In a large mixing bowl, whisk together flour, yeast, and salt.

Add warm water and 3 tbsp olive oil. Mix with a wooden spoon or stand mixer on low speed until a shaggy dough forms, about 2 minutes.

Knead by hand for 10 minutes (or 6 minutes in a stand mixer) until the dough is smooth, elastic, and slightly sticky. Add flour only if absolutely necessary.

Coat the dough lightly with olive oil. Place in a clean bowl, cover with a damp towel, and let rise at room temperature for 1 to 1.5 hours until doubled.

Oil a 9×13 inch baking pan with 1 tbsp olive oil. Transfer the dough to the pan and gently stretch it to fit, pressing from the center outward. If it springs back, let it rest for 5 minutes and stretch again.

Cover loosely with plastic wrap and let rise for 30–45 minutes until puffy and about 1 inch thick.

Preheat oven to 425°F. Using your fingertips, dimple the entire surface of the dough in a staggered pattern, creating shallow wells.

Drizzle 3 tbsp olive oil evenly over the dough, making sure it pools slightly in the dimples. Sprinkle with 1 tsp sea salt.

Scatter your choice of toppings: fresh rosemary, sliced onion, minced garlic, halved cherry tomatoes, and/or grated Parmesan cheese. Press gently so they adhere.

Bake for 20–25 minutes until the top is golden brown and the edges are crispy. The focaccia should sound hollow when tapped on the bottom.

Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, torn into pieces.