Italian Herb Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, yeast, salt, and chopped rosemary. Make a well in the center and pour in the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface.
2. Knead the dough
   Knead the dough for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Form into a ball and place in an oiled bowl, turning to coat all sides with oil.
3. First rise
   Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Shape the focaccia
   Drizzle 2 tablespoons of olive oil onto a 9×13-inch baking sheet. Punch down the dough to release air bubbles, then transfer it to the oiled baking sheet. Use your fingertips to stretch the dough to fit the pan, creating dimples all over the surface.
5. Second rise
   Cover the dough with a damp kitchen towel and let rise for another 30-45 minutes until puffy. Preheat your oven to 425°F (220°C) during this time.
6. Add toppings
   Drizzle the remaining olive oil over the dough, ensuring it pools in the dimples. Sprinkle with flaky sea salt and additional rosemary. If using optional ingredients, arrange the halved cherry tomatoes, pressing them lightly into the dough, and sprinkle with minced garlic and thyme leaves.
7. Bake
   Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the bottom is crisp. If the top is browning too quickly, cover loosely with aluminum foil.
8. Serve
   Remove from the oven and let cool slightly on a wire rack. For extra flavor, drizzle with a little more olive oil while still warm. Slice into squares and serve warm or at room temperature.