Garlic Rosemary Herb Focaccia

Prepare the dough: Whisk half of the water (1 cup; 240ml), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.

Add the remaining water, olive oil, salt, and 1 cup (130g) flour. Beat on low speed for 20 seconds, then add 3 and 1/2 cups (440g) more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup (60g) of flour.

Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky, sprinkle 1 teaspoon of flour at a time on the dough to make a soft, slightly tacky dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.

Let the dough rise: Lightly grease a large bowl with a teaspoon of oil or some nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2–3 hours or until double in size.

Prepare the pan: Generously grease a 12×17-inch baking pan (with at least 1-inch-tall sides) with 2 Tablespoons of olive oil.

Flatten the dough: When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough to fit the pan. Cover it with a clean towel and let it rest for 5–10 minutes if needed.

Let the dough rest: Cover the dough and let it rest in the refrigerator for at least 1 hour and up to 24 hours. The longer it rests, the better the flavor.

Remove the dough from the refrigerator and let it sit at room temperature as you preheat the oven and prepare the toppings. Keep it covered.

Preheat oven to 450°F (232°C).

Prepare the toppings: Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.

Using your fingers, dimple the dough all over the surface. Drizzle on the olive oil topping and spread it all over the top. Add a little more olive oil if needed. Sprinkle with a little coarse salt and freshly ground black pepper.

Bake for 20–23 minutes or until lightly browned on top. Optionally, broil on high for the last minute to brown the top.

Cut and serve hot or let it come to room temperature before slicing and serving. Store leftovers tightly and keep at room temperature for 2 days or in the refrigerator for 1 week. You can also freeze for up to 3 months.