Rosemary Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine flour and kosher salt. In a separate small bowl, mix the yeast with warm water and honey, then let stand until foamy, about 5 minutes. Add the yeast mixture and ¼ cup olive oil to the flour, then stir until a shaggy dough forms.
2. Knead the dough
   Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Add flour as needed if the dough is too sticky. Form into a ball.
3. First rise
   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size, about 1½ to 2 hours.
4. Prepare the pan
   Generously oil a 9×13-inch baking pan. Punch down the dough and transfer it to the prepared pan. Use your fingers to stretch and press the dough to fit the pan. Cover again and let rise for 30 minutes.
5. Create dimples
   Preheat oven to 425°F (220°C). After the second rise, use your fingertips to create deep dimples all over the dough. Drizzle with additional olive oil (about 2-3 tablespoons) so it pools in the dimples.
6. Add toppings
   Sprinkle the dough with 2 tablespoons fresh rosemary leaves, minced garlic, flaky sea salt, and black pepper. Gently press the toppings into the dough.
7. Bake the focaccia
   Bake in the preheated oven for 20-25 minutes until golden brown. If the top is browning too quickly, cover loosely with foil.
8. Finish and serve
   Remove from the oven and immediately drizzle with another tablespoon of olive oil and sprinkle with the remaining rosemary. Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.