Focaccia is like pizza, but a little easier to make, since it¡¦s just pressed into the pan. You generally top it more minimally too, unless you¡¦re making deep-dish pizza (see the variation).

1 recipe Pizza Dough
; made with an extra tablespoon olive oil, mixed, and risen (Steps 1¡V3)

3 tablespoons extra virgin olive oil

1 tablespoon chopped fresh rosemary leaves, plus more to taste

Coarse kosher or sea salt

• Lightly knead the dough, form it into a ball, and put it on a lightly floured surface. Sprinkle with a little more flour, cover with plastic wrap or a towel, and let it rest for 20 minutes.
• Use 1 tablespoon of the oil to grease an 11 „ªƒn17- inch jelly-roll pan. Press the dough into a small rectangle and put it in the pan; let it relax there for a few minutes. Press and stretch the dough to the edges of the pan. If it resists, let it rest for a few minutes, then stretch it some more. Sometimes this takes a while, because the dough is so elastic. Don¡¦t fight it; just stretch, rest, then stretch again. Try not to tear the dough. Cover the dough and let it rise for at least 30 minutes or until somewhat puffy.
• Heat the oven to 425 F. Uncover the dough and dimple the surface all over with your fingertips. Drizzle with the remaining olive oil and sprinkle with the rosemary and plenty of salt.
• Put the focaccia in the oven, lower the temperature to 375 F, and bake for about 30 minutes, or until the focaccia is golden. Remove and cool on a rack before serving. Cut the focaccia into squares and serve with meals or as a snack. Or cut squares in half horizontally and use to make sandwiches. Focaccia, well wrapped (first in plastic, then in foil), freezes fairly well for 2 weeks or so. Reheat, straight from the freezer (unwrap, remove the plastic, and then rewrap in foil), in a 350 F oven for 10 to 15 minutes.

MAKES: 1 focaccia

TIME: About 3 hours, largely unattended