House Made Focaccia Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), active dry yeast, and granulated sugar. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 3 cups of flour and 2 tsp fine sea salt. Add the foamy yeast mixture and 1/4 cup olive oil. Mix on low (or stir with a wooden spoon) until a shaggy dough forms. If dough is very sticky, add remaining 1/4 cup flour a little at a time until it pulls away from the bowl but remains slightly tacky.

Knead

Knead the dough on medium speed with a dough hook for 4–6 minutes, or by hand on a lightly floured surface for 6–8 minutes, until smooth, elastic, and slightly springy.

First rise

Lightly oil a clean bowl with olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Prepare pan: Generously oil a 9x13-inch (or similar) rimmed baking sheet with olive oil so the dough can be pressed in and so some oil pools in the bottom while baking.

Transfer and stretch: Turn the risen dough gently out onto the oiled sheet. Using oiled fingers, stretch and press the dough to fill the pan—work from the center outwards. If the dough resists, let it rest 10 minutes and try again.

Second rise: Cover the stretched dough loosely with plastic wrap or an oiled towel and let rise for 25–35 minutes until puffy.

Dimple and top: Preheat oven to 425°F (220°C). Using your fingertips, press deep dimples across the dough surface, pushing down to the pan so little wells form. Drizzle 1–2 tablespoons of olive oil over the top, then evenly scatter fresh thyme leaves across the surface. Lightly press thyme into dimples. Season with coarse sea salt and freshly cracked black pepper.

Bake: Place the pan on the middle rack and bake 18–22 minutes, rotating once if your oven bakes unevenly, until the focaccia is golden brown on top and bottom and an instant-read thermometer inserted in the center reads about 200°F (93°C).

Finish with basil: Remove focaccia from oven and immediately sprinkle the torn basil leaves across the hot surface so they release aroma but do not fully wilt. If desired, drizzle a little additional olive oil from the pan or fresh.

Cool and slice: Let the focaccia cool in the pan for 10 minutes, then transfer to a cutting board and cut into pieces. Reserve any flavorful oil pooled in the pan for the reduction (measure about 1/2 cup).

Combine reduction ingredients: In a small saucepan, combine 1/2 cup reserved pan oil (or 1/2 cup good extra-virgin olive oil), 1/4 cup balsamic vinegar, 2 tablespoons fresh thyme sprigs, 1 crushed garlic clove, 1 teaspoon honey or brown sugar (optional), and 1/4 tsp salt.

Simmer and reduce: Bring the mixture to a gentle simmer over medium-low heat. Let simmer, stirring occasionally, until the balsamic has thickened and reduced by about half to a glossy syrup-like consistency, 8–12 minutes. Watch carefully so it doesn't burn; adjust heat as needed.

Infuse and strain: Remove from heat and let steep off the heat for 5 minutes to further infuse thyme and garlic. Taste and adjust salt or honey. Strain out thyme and garlic into a small pourable container or ramekin. The reduction should be thick enough to coat the back of a spoon but still pourable.

Serve: Serve the reduction alongside the warm focaccia for dipping or lightly drizzle a small amount across cut pieces just before serving.