Crisp & Airy Focaccia

Lightly grease a 9" x 13" pan or 13" x 18" baking sheet with nonstick spray. Spread 2 tablespoons (25g) of the olive oil in an even layer across the bottom of the pan. (The nonstick spray prevents the focaccia from sticking and the olive oil adds flavor.)

In a medium bowl, stir together the focaccia mix and yeast. Add the water and 2 tablespoons (25g) of the olive oil and stir to combine. The dough will be very sticky and slack; that’s OK. Let the dough rest, uncovered, for 10 minutes. 

Scoop the dough into the prepared pan and flip it over to coat both sides with oil. Gently spread it to the edges for a 9" x 13" pan. If using a 13" x 18" baking sheet, gently spread the dough into an oval roughly 11" x 13" in size. Let the dough rise, uncovered, at room temperature for at least 30 minutes and up to 60 minutes (if opting for the shorter rise, the dough will be only slightly puffy).

While the dough rises, preheat the oven to 425°F with a rack in the lower third.  

Once the dough has risen, drizzle the remaining 2 tablespoons (25g) olive oil over the surface of the dough. Use your fingertips to dimple the dough, pressing to the bottom of the pan but not piercing through the dough.

Bake the focaccia for 20 to 30 minutes for a 9" x 13" pan, or 20 to 25 minutes for a baking sheet, or until golden brown. While the focaccia is still hot, sprinkle the top with the rosemary and sea salt packet, or other desired toppings to taste. Allow the focaccia to cool in the pan for 5 minutes before serving or transferring to a rack to cool completely.  

Store leftover focaccia in an airtight container at room temperature for up to 1 day.