Airy, olive-oil-rich focaccia dimpled with shallots, garlic, and fragrant fresh rosemary.
10 steps, about 43 minutes start to finish.
In a large bowl, whisk together flour, salt, and yeast. Add warm water and mix until a shaggy dough forms. The dough will be very wet and sticky.
Pour a generous amount of olive oil into the bowl (a few tablespoons), coat the dough, cover and let rise at room temperature for 3-4 hours or until doubled.
Coat a rimmed sheet pan generously with olive oil (be very generous).
Transfer dough to the pan and gently stretch to fit. Cover and let rest 1 hour.
Preheat oven to 450°F.
Dimple the dough all over with your fingers, pressing down to the pan.
Drizzle more olive oil on top. Scatter the sliced shallots, garlic, and rosemary sprigs over the surface.
Sprinkle generously with flaky sea salt.
Bake at 450°F for 20-25 minutes until deep golden brown and crispy on the bottom and edges.
Let cool slightly on a wire rack before cutting and serving.
“Expect this dough wet and sticky and resist adding flour, since that high hydration is what makes it airy. Be truly generous with the olive oil in the pan, because that's what fries the bottom crisp and golden.”
