When focaccia, Italian flatbread, comes out of the oven, it’ll fill your kitchen with an incredible aroma, thanks to the herbs and olive oil, making it a great choice if you want to put a smile on the face of anyone nearby. Feel free to buy prepared raw dough from your local pizza place if you don’t have time to make your own.
1 packet (2¼ teaspoons) active dry yeast
1¾ cups warm water
5½ cups all-purpose flour, plus more if needed
1 tablespoon granulated sugar
1 tablespoon plus 1 teaspoon kosher salt, divided
¾ cup extra virgin olive oil, divided, plus more for oiling the bowl and drizzling on top
1 tablespoon chopped fresh rosemary
1 cup cherry tomatoes, cut in half
In a small bowl, sprinkle the yeast over the warm water and stir to dissolve. Let bloom until activated, about 5 minutes.
In the bowl of a stand mixer fitted with the hook attachment, combine the yeast mixture, flour, sugar, 1 tablespoon of salt, and ½ cup of olive oil. Start on low speed and mix until the ingredients are combined. Increase the mixer to medium and continue to mix until the dough comes together in a sticky ball, adding more flour if necessary.
Transfer the dough to an oiled bowl. Cover with plastic wrap and let sit in a warm spot until almost doubled in size, about 1 hour.
Pour the remaining ¼ cup olive oil evenly onto a sheet pan. Place the dough on the sheet pan, flipping over once to coat with oil. Use fingers to stretch and spread it into the corners and then create dimples all over the top. Scatter the rosemary over the dough and season with the remaining 1 teaspoon salt. Press the tomatoes, cut side up, randomly into the dough. Let the dough sit and rise for 30 minutes on the countertop.
5 Preheat the oven to 375°F. Place the sheet pan in the oven and bake the focaccia for 25 to 30 minutes, until golden brown. Remove the pan from the oven and place it on a cooling rack. Let cool slightly, then cut into squares with a pizza wheel and serve.