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In a large bowl, combine the warm water and yeast. Let bloom for 5 minutes until foamy and fragrant.
Add the flour, salt, and 1 tablespoon olive oil to the yeast mixture. Stir with a rubber spatula until the flour is fully incorporated. Transfer to a lightly floured surface and knead 10–12 times, until smooth, dusting with more flour as needed if the dough is sticky. Shape the dough into a ball.
Grease an 8-inch cast iron skillet with 1 tablespoon of olive oil. Transfer the dough to the skillet and, with lightly oiled hands, carefully spread out the dough until it covers the bottom of the pan. Press with your fingertips to create tiny indentations in the top of the dough.
Cover the pan with a clean kitchen towel and let the dough proof in a warm place for 1-1½ hours, or until doubled in size.
Preheat the oven to 375°F (190°C)
Drizzle the top of the dough with 2 tablespoons of olive oil and sprinkle with the rosemary, parsley, and red pepper flakes, if using.
Transfer the focaccia to the oven and bake for 25–30 minutes, or until golden brown. Let cool in the pan for 10 minutes, then drizzle with the remaining tablespoon of olive oil before slicing and serving.
Serve with more extra-virgin olive oil and balsamic vinegar for dipping, if desired.