Step 1

1 Use a wooden spoon or sturdy spatula to stir together the water, half the oil, the yeast, kosher salt, sugar and flour in a large (5- or 6-quart) bowl, forming a rough dough

Step 2

2 Transfer to a container with a lid; partially cover and let it rest for about 2 hours on the counter

Step 3

3 (Alternately, if you have a lidded container large enough for mixing, you can assemble the dough in there

Step 4

4 ) The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled

Step 5

5 The dough can be stored in the refrigerator for up to 2 weeks

Step 6

6 Place a baking stone on the middle oven rack; preheat the oven to 425 degrees

Step 7

7 Pour the remaining oil into a 9-inch cake pan and evenly coat the bottom of the pan

Step 8

8 Dust the surface of the refrigerated dough lightly with flour, then pull half of it off (it will be about a 1-pound portion; the dusting makes this task easier, as the dough is sticky)

Step 9

9 Dust the half you are using with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go

Step 10

10 Use your hands to flatten it into a 1/2-inch-thick round 6 to 7 inches in diameter

Step 11

11 Place the dough top side down in the cake pan, moving it around a bit to coat it with the oil

Step 12

12 It will not fill to the edges of the pan

Step 13

13 Turn the dough over, cover the pan with plastic wrap, and let the dough rest for 10 to 15 minutes

Step 14

14 Use your hands to gently push the dough to the edges of the cake pan

Step 15

15 Sprinkle with the rosemary and coarse or flaky salt, as needed

Step 16

16 Cover with plastic wrap, and allow the dough to rest and rise for 20 minutes

Step 17

17 Place the cake pan on the heated baking stone in the oven

Step 18

18 Bake for 20 to 25 minutes, or until the focaccia crust is medium brown and feels dry and firm on the surface

Step 19

19 The baking time will vary depending on the focaccia’s thickness

Step 20

20 Use a rounded knife to loosen the loaf from the edges of the pan, then transfer the focaccia to a cutting board

Step 21

21 Cut into wedges and serve warm, or allow to cool completely