Homemade Focaccia Recipe

Activate yeast

In a medium bowl combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and aromatic.

Mix dough

In a large mixing bowl whisk together flour and salt. Make a well, pour in the yeast mixture and 1/4 cup olive oil. Using a wooden spoon or dough hook on low speed, mix until a shaggy, slightly sticky dough forms (about 2–3 minutes by hand or 3–4 minutes with a mixer).

First rise

Turn the dough into a lightly oiled bowl, coat the surface with a little oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on ambient temperature.

Shape in pan

Generously oil a 9x13-inch baking pan (or similar). Transfer the risen dough to the pan and press it gently with oiled fingertips to spread it to the edges. If it resists, let it rest 10 minutes and continue. Cover loosely and let rest 20–30 minutes for a short second rise.

Dimple and top

Preheat oven to 425°F (220°C). Using well-oiled fingertips, press deep dimples all over the surface of the dough. Drizzle remaining 1–2 tablespoons olive oil over the top so oil pools in some dimples. Scatter sliced garlic and chopped rosemary evenly, and sprinkle coarse sea salt.

Bake

Bake in the preheated oven 18–22 minutes until the top is golden brown and the interior registers about 200°F (93°C) or sounds hollow when tapped. If using a darker pan, check at 15 minutes to avoid over-browning.

Finish

Remove focaccia from oven and immediately brush with a little extra olive oil if desired. Let cool in the pan 10 minutes, then transfer to a rack. Sprinkle grated Parmesan if you want a cheesy finish.

While focaccia is rising or baking, make the chimichurri. In a food processor or by finely chopping, combine parsley, cilantro (if using), oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Pulse until you reach a slightly chunky sauce — you want texture so the herbs remain fresh. Taste and adjust salt, pepper, or vinegar. Let rest at room temperature at least 10–15 minutes to allow flavors to meld.

Serve: Spoon chimichurri over warm focaccia pieces or offer on the side for dipping. The bright herby sauce contrasts nicely with the olive oil–rich bread.

Prepare vodka sauce while focaccia bakes: In a small saucepan over medium heat, melt butter. Add marinara and warm until barely simmering. Remove from heat and stir in vodka; return to low heat and simmer gently 3–4 minutes to cook off most alcohol. Stir in heavy cream and grated Parmesan until smooth and warmed through. Taste and adjust salt/pepper. Keep warm until serving.

Serve: Spoon a thin layer of vodka sauce over slices of focaccia or offer it as a dipping sauce on the side. If you plan to combine chimichurri and vodka sauce, serve them separately so guests can mix to taste.