No-Knead Rosemary Focaccia

• 4 cups plain flour
• 2 tsp instant yeast
• 2 tsp salt
• 2 cups warm water, about 40°C
• ¼ cup olive oil, plus extra for pan and drizzling
• 2 sprigs fresh rosemary
• 1 tsp flaky sea salt, for topping

Method

1. 1

   In a large bowl, whisk flour, yeast, and salt. Add water and 1/4 cup olive oil. Stir with a wooden spoon until a shaggy, wet dough forms.

2. 2

   Cover bowl with plastic wrap and let rise at room temperature for 12-18 hours. The dough should be bubbly and doubled in size.

   Tip · Overnight is perfect — start it before bed and bake it for lunch the next day.
3. 3

   Pour 2 tbsp olive oil into a 9x13 inch baking pan. Scrape dough directly into the pan (don't punch it down). Drizzle another 2 tbsp oil on top.

4. 4

   Using oiled fingers, gently dimple the dough all over, stretching it to fill the pan. Let rest for 1-2 hours until puffy.

5. 5

   Preheat oven to 220°C. Press fresh rosemary into the dimples and sprinkle with flaky sea salt.

6. 6

   Bake for 20-25 minutes until deeply golden on top and around the edges. Let cool slightly, then slice and serve warm with more olive oil for dipping.