Rosemary Focaccia

Name: Rosemary Focaccia
Cuisine: Italian
Ingredients: 1/2 cup (2½ ounces; 71 grams), all-purpose flour; 1/3 cup (2⅔ ounces; 75 grams), water, room temperature; 1/4 teaspoon, instant or rapid-rise yeast; 2 1/2 cups (12½ ounces; 354 grams), all-purpose flour; 1 1/4 cups (10 ounces; 280 grams), water, room temperature; 1 teaspoon, instant or rapid-rise yeast; 1 tablespoon, kosher salt, divided; 1/4 cup (1¾ ounces; 50 grams), extra-virgin olive oil; 2 tablespoons, chopped fresh rosemary

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Desserts or Baked Goods

We simplify this chewy, rosemary-scented bread by baking it in two cake pans.

TIME1 hour, plus 7 hours resting, 1½ to 2 hours rising, and 30 minutes cooling

WHY THIS RECIPE WORKS

The key to our focaccia recipe was using a “pre-ferment” that gave us the benefits of fermentation with minimal effort. This mixture of flour, water, and yeast rests until its yeast flavor gets stronger and more complex than it would get by...

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