Pane E Olio Recipe

Bloom the yeast

In a medium bowl combine warm water (about 100–110°F / 38–43°C) and the sugar or honey. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Mix the dough

In a large mixing bowl whisk together the flour and fine sea salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons of olive oil. Stir with a wooden spoon or dough hook until a shaggy, slightly sticky dough forms, about 2–3 minutes.

First rise

Turn the dough into a lightly oiled bowl (use 1 tablespoon of the remaining olive oil), cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours depending on room temperature.

Shape the focaccia

Generously oil a 9x13-inch (or similar) rimmed sheet pan with 1 tablespoon olive oil. Transfer the risen dough to the pan and gently press and stretch it to the edges; if it resists, let it rest 10 minutes and continue. The dough should be an even layer about 1/2–3/4 inch thick.

Second rest

Cover the pan loosely with oiled plastic wrap or a damp towel and let the dough rest for 20–30 minutes to puff slightly.

Dimple and oil

Preheat the oven to 450°F (230°C). Use your fingertips to press deep dimples across the surface of the dough, working all the way to the edges. Drizzle the remaining 3 tablespoons of olive oil evenly across the top, letting it pool in some dimples.

Add toppings and bake

If using, scatter fresh rosemary across the surface and sprinkle coarse sea salt and a little freshly ground black pepper. Bake in the preheated oven until golden brown and crisp on the edges, 18–22 minutes. Rotate the pan halfway if your oven bakes unevenly.

Cool slightly

Remove focaccia from oven and let cool in the pan for 5 minutes. Transfer to a cooling rack or cut directly in the pan to keep it warm for serving.

Slice or tear the warm focaccia into pieces and arrange on a serving board or plate.

Pour the good quality extra-virgin olive oil into a small shallow bowl. If using, add the aged balsamic into a separate small bowl or drizzle lightly into the oil to create a swirl for dipping.

Serve the focaccia with the olive oil and optional balsamic. Encourage diners to sprinkle a little flaky sea salt and freshly ground black pepper on pieces before dipping. Leftover focaccia keeps well wrapped at room temperature for 1–2 days or can be reheated in a 350°F (175°C) oven for 5–8 minutes.