Rosemary Sea Salt Focaccia

The dough is a high-hydration mix that ferments slowly at room temperature for several hours. Before baking, it’s poured into an oiled sheet pan and dimpled by hand — those dimples hold the olive oil and salt on top. We press whole rosemary sprigs into the surface and finish with flaky Maldon sea salt.

In the oven it puffs into a thick, open-crumbed slab with a crisp bottom and a tender interior. The olive oil fries the bottom slightly, which is where most of the flavor lives.

Focaccia holds better than most breads. It’s still good the next day warmed in a pan or the oven.

Available seasonally — check the board for current availability.