Rosemary Thyme Focaccia
- 1¼ cup water
- 1 tsp granulated sugar
- ¼ oz packet (or 2¼ tsp) active dry yeast
- 3¼ cup all-purpose flour, more as needed
- 2 tsp kosher salt
- ½ cup olive oil
- 2 tbsp fresh rosemary
- Flaky sea salt, to taste
- Minced garlic, to taste
- Add water to a small, microwave-safe bowl. Microwave until lukewarm, about 40 seconds.
- Add sugar and stir to dissolve. Sprinkle over yeast and stir to combine.
- Let sit until frothy, about 15 minutes.
- Grease a large bowl with 2 tbsp olive oil.
- In another large bowl, add flour, salt, and 2 more tbsp olive oil. Pour in yeast mixture. Mix with a wooden spoon until combined.
- Knead against the side of the bowl until dough comes together in a loose ball. Transfer to a lightly floured work surface and knead until elastic and smooth, about 5 minutes.
- Transfer to a greased bowl and toss to coat dough in oil. Cover with plastic wrap and let rise until twice the size, about 1 hour.
- Toward the end of the rise, preheat the oven to 400° F.
- Grease a 9×13 baking sheet evenly with 2 more tbsp olive oil.
- Lightly punch down the dough and transfer to a prepared baking sheet.
- Press with your fingers to stretch and guide dough to the edges of the sheet. Make indentations all over as you go.
- Drizzle top with 2 more tbsp olive oil and brush to coat. Sprinkle all over with rosemary, flaky salt, and garlic. For an even crunchier golden top, feel free to use more olive oil.
- Bake until focaccia is puffy and golden, about 25 minutes.