6 tablespoons olive oil, plus more for oiling the bowl and brushing the dough
2 teaspoons kosher salt
1 teaspoon minced fresh rosemary (optional)
Coarse salt (optional)
Make this basic focaccia recipe as is, or customize with last-minute additions baked into the dough: pitted green or black olives, thinly sliced garlic, roasted coarsely chopped fresh oregano, roasted tomatoes—the possibilities go on and on. Use this dough as the basis for pizza, too.
1Add the warm water to the bowl of a stand mixer, add the yeast and brown sugar, and stir until both dissolve. Fit the stand mixer with the dough hook attachment, add 1 cup of the flour, and mix until well combined, about 4 minutes. Cover the bowl with plastic wrap or a kitchen towel and let stand at room temperature until bubbly, about 1 hour (you can leave it up to 4 hours if you like).
2Add the remaining flour, 4 tablespoons of the olive oil, the kosher salt, and rosemary (if using). Knead on medium-low speed until the dough is smooth and elastic, about 10 minutes. Form the dough into a ball, grease the bowl with olive oil, then put the dough ball back into the bowl and cover with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.
3Oil a rimmed baking sheet with the remaining 2 tablespoons oil. Dump the dough onto the prepared pan and press it into a rough rectangle. With your hands, gently stretch the dough into a rectangle about 12 inches by 16 inches. Cover the dough loosely with a kitchen towel and let rise in a warm, draft-free place until puffy, about 1 hour.
4Position a rack in the middle of the oven and preheat to 425°F. Dimple the surface of the dough with your fingertips. Gently brush the dough with oil, then sprinkle evenly with coarse salt, if using. Bake until golden, about 15 to 18 minutes. Cut into squares and serve warm.