How To Make Focaccia

By Chef John

4.78 / 5

30min

15min

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1 (.25 ounce) package active dry yeast
1 cup warm water (105 degrees F/41 degrees C)
6 tablespoons extra-virgin olive oil divided
¾ teaspoon salt
¼ cup semolina flour
2 teaspoons minced fresh rosemary
2 ¾ cups bread flour divided
1 teaspoon extra-virgin olive oil
3 tablespoons extra-virgin olive oil divided
2 teaspoons minced fresh rosemary
1 teaspoon coarse sea salt or to taste