# What you'll need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 1/2 cups warm water (about 110°F)
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 2 teaspoons sugar
05 - 1 1/2 teaspoons fine sea salt
06 - 1/4 cup extra-virgin olive oil, plus more for greasing
→ Topping
07 - 3 tablespoons extra-virgin olive oil
08 - 3 cloves garlic, finely minced
09 - 2 tablespoons fresh rosemary, chopped
10 - 1 teaspoon flaky sea salt
# How to make it:
01 - Combine warm water, sugar, and yeast in a small bowl; let stand 5 to 10 minutes until foamy.
02 - In a large bowl, mix flour and salt; create a well, add the yeast mixture and olive oil, stirring until a sticky dough forms.
03 - Turn dough onto a floured surface and knead for 7 to 8 minutes until smooth and elastic, or knead with a stand mixer for 5 minutes.
04 - Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
05 - Punch down dough and transfer to a greased 9x13-inch pan; stretch and press to fit the pan.
06 - Cover dough and let rise for 30 minutes; preheat oven to 425°F (220°C) meanwhile.
07 - Dimple the dough with fingertips; drizzle olive oil and evenly sprinkle minced garlic, rosemary, and flaky sea salt.
08 - Bake for 20 to 25 minutes until golden brown.
09 - Allow focaccia to cool slightly before slicing and serving.
