Focaccia Genovese Rosemary Olive Oil

In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast, then let it sit for 5-10 minutes until a foamy layer appears on the surface, indicating the yeast is active and ready.

Add the all-purpose flour and fine sea salt to the yeast mixture. Drizzle in ¼ cup of the extra virgin olive oil. Mix with a sturdy wooden spoon or your hands until a shaggy, cohesive dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticky.

Lightly grease a clean large bowl with a little olive oil. Place the kneaded dough into the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until the dough has doubled significantly in size.

Gently punch down the risen dough to release the air. Drizzle 2 tablespoons of olive oil into a 9x13 inch baking pan and spread it evenly across the bottom and sides. Transfer the dough to the prepared pan, turning it once to coat it in the oil. Gently stretch the dough to fill the pan, being careful not to tear it. Cover the pan again and let it rise for another 30-45 minutes.

Preheat your oven to 425°F (220°C). Use your fingertips to create deep dimples all over the surface of the dough, pressing almost to the bottom of the pan. Drizzle generously with the remaining extra virgin olive oil. Evenly sprinkle the chopped fresh rosemary and flaky sea salt over the top of the focaccia.

Place the baking pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is beautifully golden brown on top and cooked through. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Remove from the oven, let it cool slightly in the pan, then transfer to a wire rack to cool completely before slicing and serving.