55 minutes

Extra-virgin olive oil, plus more for greasing and brushing, 3 Oz
Warm water, 9 Oz
Packet active dry yeast, 0,25 Oz
Flour, plus more for dusting, 10 Oz
Salt, 1 Teaspoon
Rosemary or thyme leaves, 2 tablespoons


Oil a large bowl and set aside. Pour the water into a medium bowl, dissolve the yeast in the water and let it stand until foamy, for about 5 minutes. Stir in the oil.

Mix the flour with 1 teaspoon salt in a large bowl. Make a well in the center. Pour the yeast mixture into the well and stir it into the flour with a wooden spoon until a slightly sticky dough forms.

Then turn the dough out onto a floured work surface. Coat your hands with flour and knead the dough until it is smooth and elastic, 2 to 3 minutes. Shape the dough to form a ball, put it into the oiled bowl and roll it to coat it lightly with oil on all sides. Cover the bowl using a kitchen towel. Set it in a warm spot until the dough roughly doubles in size, it will take about 2 hours.

Lightly oil a 7-by-11-inch baking pan. Then turn the dough out onto a floured work surface. Shape it into a rectangle to fit the baking pan. Put it in the oiled pan, then pat the top down gently so it is even. With a handle end of a wooden spoon, make regular rows of slight indentations across the whole surface, spacing the indentations about 2 inches apart. Then over the pan with a kitchen towel and allow the dough to rise at room temperature for 1 hour more.

Preheat oven to 450 °F.

Brush the top of the dough lightly with olive oil, then sprinkle with salt. Bake until golden brown, 20 to 25 minutes. (If desired, sprinkle 2 tbsps rosemary or thyme leaves over the top of the focaccia after about 10 minutes it has been in the oven.)

Serve warm or at room temperature, cutting it into wedges or squares.

Thanks to: Jovina Cooks Italian