1-Gathering and Mixing Ingredients: First, whisk together the flour, salt, and yeast in a large bowl. This step blends the dry ingredients evenly, setting the foundation for your dough. Add the lukewarm water and mix with a spatula until a sticky dough forms, which typically takes just a minute or two.

2-After mixing, let the dough rest for 30 minutes, then perform a stretch and fold 8 to 10 times to improve its texture. Lightly coat the dough surface with olive oil, cover the bowl, and refrigerate for at least 12 hours for cold fermentation. This process enhances flavor, browning, and gluten strength, making your Focaccia Bread even better.

3-Baking and Finishing Touches: Once fermented, prepare your baking pans by greasing with butter and adding olive oil. Deflate the dough and split it if using smaller pans, then place it in the pans and let it rise at room temperature for 2 to 4 hours. Preheat your oven to 425°F (220°C) with the rack in the middle for even baking.

4-Sprinkle rosemary on the dough if you’re using it.

5-Pour olive oil over the dough and use your fingers to create deep dimples, which help hold the oil and create those signature pockets.

6-Sprinkle flaky sea salt evenly over the surface for a tasty crunch.

7-Bake for 25 to 30 minutes until it’s golden and crusty underneath.

8-Remove from the pans and cool on racks for 10 minutes before slicing.