Same-Day Rosemary Focaccia

Ingredients

• All-purpose flour500 g
• Water (room temp)400 g
• Instant yeast4 g
• Salt10 g
• Olive oil (in the dough)20 g
• Olive oil (for the pan and top)45 g
• Fresh rosemary and flaky saltto taste

Instructions

1. 1

   Stir flour, water, yeast, salt, and 20g olive oil into a wet, shaggy dough. No kneading.

2. 2

   Cover and rest 30 minutes, then do 2 sets of stretch-and-folds in the bowl, 30 minutes apart.

3. 3

   Let rise until doubled and bubbly, 1.5–2 hours at room temperature.

4. 4

   Pour 30g olive oil into a 9x13 metal pan. Tip in the dough, stretch it gently toward the corners, and rest 20 minutes. Stretch again if it resists.

5. 5

   Oil your fingers and dimple the whole surface firmly. Scatter rosemary and flaky salt. Proof 30–45 minutes until puffy.

6. 6

   Bake at 425°F for 25–30 minutes until deep golden. Slide out of the pan onto a rack so the bottom stays crisp.

Equipment

• 9x13 metal baking pan
• Kitchen scale
• Mixing bowl

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• → Burnt bottom, pale top