Crackly Lemon-Rosemary Focaccia

Step 1

In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in 1¾ room temperature water. Add the flour and mix on low speed just until all of the flour is hydrated and a shaggy dough begins to form, 1–2 minutes. Turn off the mixer, cover the bowl with a clean kitchen towel, and set aside for 30 minutes (this allows the flour to hydrate and gluten to begin to form gently while the yeast activates).

Step 2

Measure ¼ cup plus 2 tablespoons of the rosemary leaves and coarsely chop. Set the remaining 2 tablespoons of unchopped leaves aside for topping.

Step 3

Uncover the bowl, add the salt and 2 tablespoons of the oil, and mix on low speed until fully incorporated, 3–4 minutes. Turn the mixer to second speed and mix until the dough is smooth and shiny, 3–4 minutes more. Turn the mixer back down to low, add the chopped rosemary, and continue mixing just until the leaves are evenly distributed, about 1 minute. Turn off the mixer.

Step 4

Lightly flour a clean work surface, turn the dough out onto it, and form into a smooth ball. Lightly oil a large, clean bowl, place the dough in it, and cover with a lid or plastic wrap. Set aside to rise in a warm place until the dough is puffed, gassy, and not quite doubled in volume, about 2 hours.

Step 5

Grease a 9- by 13-inch rimmed baking sheet or cake pan with 2 tablespoons of the olive oil. Transfer the dough to the baking sheet and press down to an even layer (the dough won’t yet reach the edges of the pan.) Cover loosely with plastic wrap and set aside until puffed and bubbly, about 1 hour.

Step 6

Place a rack in the center of the oven and preheat to 400°F. Uncover the dough and use your fingertips to lightly dimple and stretch it until it reaches the edges of the pan. Arrange the lemon slices and remaining 2 tablespoons of the rosemary evenly over the surface, pressing the lemon slices down gently to adhere. Brush with the remaining olive oil, sprinkle to taste with coarse or flakey salt, and bake until golden, 35–40 minutes.