Rosemary Focaccia

2 cups all-purpose flour

1 ½ tsp salt

2 tsp active dry yeast

1 cup warm water

3–5 tbsp olive oil (don’t be shy!)

1–2 tsp fresh or dried rosemary

Optional: flaky salt for topping

In a bowl, combine warm water + yeast. Let sit 5 minutes (it should look a little foamy).

Add flour + salt and stir until a sticky dough forms.

Drizzle a little olive oil over the dough and turn to coat. Cover and let rise 1–1½ hours until doubled.

Generously oil a baking pan (8x8 or similar). Transfer dough to the pan and gently stretch it out (don’t force it—let it relax if needed). Let it rest 15–20 minutes.

Drizzle more olive oil over the top. Use your fingers to press deep dimples all over the dough.

Sprinkle with rosemary + flaky salt.

Bake at 425°F for ~25 minutes until golden brown.

Let cool slightly, then drizzle with a final touch of olive oil.