I have a deep affection for fleeting things—summer, my birthday, fresh apricots in July—things that make me happy but vanish seemingly as quickly as they arrive. Focaccia is one of these things. Either it’s gone in a flash because it’s so good or because simply, like most homemade breads, it’s best when fresh and should be eaten just out of the oven. Made very similarly to a pizza crust, with dimpling on the surface and folds on the first rise, this easy bread turns spongier and moister than a crust, courtesy of the additional olive oil and the lift of a second rise. Piney rosemary and lots of flakey sea salt give this snack a potent flavor, one that you can push even further if you like by inserting thin slivers of garlic into the crust before baking. Plan to make this bread as close as possible to when you want to eat it, and then plan to snag some for yourself before you put it on the table. Otherwise you might miss out.
Put the flour, yeast, and salt in a food processor and turn the machine on. Add
Lay a piece of plastic wrap about
Meanwhile, brush a rimmed baking sheet generously with
Cover the dough with plastic wrap and let rise until nicely puffed, another 30 to 40 minutes.
Meanwhile, preheat the oven to 400°F.
Transfer the baking sheet to the oven and bake until nicely golden brown all over, 12 to 15 minutes. Remove from the oven and drizzle immediately with the remaining
Piney rosemary and lots of flakey sea salt give this snack a potent flavor, one that you can push even further if you like by inserting thin slivers of garlic into the crust before baking.
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