Dante Pozzan’s Focaccia

Golden, airy, and infused with rich garlic-rosemary olive oil, Dante Pozzan’s Focaccia is the kind of homemade bread that disappears the moment it hits the table. Simple to prepare and endlessly flavorful, this rustic Italian favorite delivers crispy edges, a soft interior, and irresistible aroma in every bite. Enjoy it warm — it’s perfection.

Ingredients:

• 4 cups (512 g) all-purpose flour or bread flour
• ½ tbsp kosher salt
• 2 tsp (8 g) yeast 
• 1 ¼ cups lukewarm water
• 1 cup olive oil
• 1 head of garlic
• 1 to 2 teaspoons whole rosemary leaves, optional 
• Flaky sea salt, such as Maldon 

Instructions:

In a bowl (or mixer) add 1 ¼ cup lukewarm water with 2 tbsp yeast. Give few minutes for yeast to bloom. Then add 4 cups flour with ½ tbsp salt, few sprinkles of pepper, and ¼ cup olive oil. Mix. Then in separate bowl coat the sides with olive oil before transferring dough. Cover and let sit for 1 hour. While focaccia is rising, clean and crush 1 head of garlic into ½ cup olive oil, while also adding 3-4 stems of chopped rosemary (optional). Stir and let sit.

After 1 hour line baking pan with a little olive oil (preferably the oil with the garlic and rosemary!) then transfer dough to baking pan from bowl. Spread dough evenly. Cover and let sit for another 30 minutes. After second rise use all your fingers to press holes in the bread. Start at one end and creep your fingers, spread evenly, to the opposite end to push out any air pockets trapped underneath. Pour all the garlic-olive oil on top and few extra depressions with the fingers if need be. Then sprinkle a pinch or two of Maldon salt on top and bake at 425 degrees for 20-25 minutes. Boom. Focaccia!