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Ingredients
- Ingredients:
- Sponge:
- 1/2 cup warm water (100°–110°F)
- 1 tsp honey
- 1 tsp active dry yeast
- 3/4 cup flour
- Dough:
- 1/4 cup olive oil, plus 2–3 Tbsp for brushing the skillet and dough
- 1 cup warm water (100°–110°F)
- 1 tsp active dry yeast
- 3 Tbsp rosemary, divided
- 3 tsp salt, divided
- 3-1/4 cups flour, plus 1/4 cup additional (as needed)
- Olive oil and balsamic vinegar, for serving (optional)
Details
Preparation
Step 1
Preparation:
Preheat oven to 425°F.
To make the sponge, combine the water, honey, yeast, and flour in a small mixing bowl. Mix well. Cover tightly with plastic wrap and set aside for 45 minutes. The mixture should be very bubbly.
To make the dough, combine the sponge, olive oil, and water in a stand mixer fitted with a dough hook. Turn the mixer on low, then add the yeast, 2 Tbsp rosemary, and 2 tsp salt. Slowly start adding the flour, about a third at a time, until the dough starts to come together. The dough should be slightly sticky/tacky but should pull away from the mixing bowl; if it seems too wet, you can add up to 1/4 cup additional flour. Knead the dough in the mixer for 5–10 minutes.
Remove the dough from the mixer, shape it into a ball, and place it in a lightly greased mixing bowl.
Cover for 1–2 hours, until the dough is about double in size.
Turn out the proofed dough into an oiled, 12" cast-iron skillet. Gently knock the dough down and stretch it to the edges of the pan. Cover and allow to rise again for about 1 hour.
Once the dough has risen again, brush the top liberally with the olive oil and use your fingers to "dock" the dough by making finger-size dimples all over the top of the dough. Sprinkle with the remaining 1 tsp salt and 1 Tbsp rosemary.
Bake the dough for 20–25 minutes, until golden but not dark. Allow to cool for 20 minutes before removing the focaccia from the cast-iron skillet and cutting. Serve alone or with the olive oil and balsamic vinegar.
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