Salt equivalents:

• 4 tsp Diamond Crystal kosher salt
• 2 tsp table salt

Yield: 2 focaccia (quarter sheet size) Hydration: 70%

• Extra virgin olive oil
• Fresh rosemary, finely chopped
• Flaky salt (optional)
• Quarter sheet pan (13“×9”) or 11–12“ skillet
• Two 1-quart bowls (for cold ferment)

• Whisk water, yeast, and honey in stand mixer bowl.
• Add flours and salt.
• Mix on low until dough forms.
• Scrape bowl.

Knead:

• 3 minutes low speed
• 4 minutes medium speed
• Dough should be soft, slightly tacky, but cohesive.

Transfer to lightly oiled bowl.

Cover.

Rise at 70°F (21°C) until tripled, ~4 hours.

Turn onto lightly floured surface.

Gently degas.

Perform 2 letter folds.

Divide into 2 equal pieces.

Shape into tight balls.

Place in lightly oiled 1-quart bowls.

Cover and refrigerate overnight or up to 5 days.

Longer cold = deeper flavor.

For each focaccia:

Add 1 Tbsp olive oil to pan and spread evenly.

Turn dough onto lightly floured surface.

Perform 2 letter folds.

Place into pan.

Cover and rest 1 hour.

With oiled hands, stretch to fill pan (~½” thick).

Cover and proof 2 hours.

Dough should reach ~1“ thickness before baking.

Preheat oven to 450°F (230°C) for 30 minutes.

Place small dish of boiling water on oven floor 5 minutes before baking.

Dimple dough deeply with oiled fingers.

Top with rosemary.

Light salt (skip if using table salt).

Drizzle 1 Tbsp olive oil.

Bake:

Load pan middle rack.

Immediately reduce to 425°F (218°C).

Convection on if available.

Bake 12–16 minutes until deep golden.

Optional: move to bottom rack for last 4 minutes for stronger underside color.

Remove:

Immediately drizzle 1 Tbsp olive oil.

Transfer to rack.

Cool 30 minutes minimum.

Best baked within 3 days of cold ferment.

For crisper bottom: bake on preheated steel.

For thicker focaccia: use 8×8 pan and extend bake 3–5 minutes.

For Ligurian style: brush lightly with brine before dimpling.