Focaccia Recipe

Activate yeast

In a small bowl, combine the warm water (1 3/4 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the surface and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be dead — start over with fresh yeast.

Mix and autolyse

In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), combine the flour (4 cups) and salt (2 tsp). Make a well and add the foamy yeast mixture and 3 tablespoons olive oil. Stir with a wooden spoon or low-speed mixer until a shaggy, sticky dough forms. Cover the bowl with plastic wrap or a damp towel and let rest 20–30 minutes (autolyse) — this improves extensibility.

Knead / stretch

After resting, knead by hand on a lightly floured surface for 6–8 minutes until the dough is smooth and slightly elastic, or mix on low-medium speed with the dough hook for 4–5 minutes. The dough should remain somewhat sticky but hold together. If using the no-knead approach, perform 3 sets of stretch-and-folds in the bowl at 20-minute intervals instead.

Bulk rise

Lightly oil a clean bowl, transfer the dough to it, turning once so all sides are coated with oil. Cover and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours depending on room temperature.

Prepare a 9x13-inch (or similar) baking pan by pouring 2 tablespoons of olive oil into the pan and spreading it to coat the bottom and sides. Gently tip the risen dough into the pan, being careful not to deflate it completely. Using oiled fingers, gently press and stretch the dough to the corners of the pan to an even thickness (about 1-inch). If it resists, let it rest 10 minutes and continue.

Cover the pan loosely with plastic wrap or a clean towel and let the dough rise again for 30–45 minutes, until puffy and nearly doubled.

Dimple the dough

Preheat the oven to 450°F (230°C) about 20 minutes before baking. Just before baking, drizzle 1 tablespoon olive oil over the dough surface. Using your fingertips (dipped in oil to prevent sticking), press deep dimples into the dough at regular intervals across the surface.

Add toppings

Evenly sprinkle the minced garlic (if using) and chopped rosemary needles across the dough. Pour the remaining 1 tablespoon olive oil in thin streams into the dimples and across the surface. Sprinkle coarse sea salt (1 tsp) and freshly ground black pepper (1/2 tsp) over the top.

Bake

Place the pan in the preheated oven and bake for 18–22 minutes, or until the focaccia is golden brown on top and the bottom sounds hollow when tapped. Rotate the pan halfway through baking if your oven has hot spots.

Finish

Remove focaccia from oven and immediately brush or drizzle the finishing olive oil (1 tbsp) over the hot bread. Allow to cool in the pan 5–10 minutes, then transfer to a cooling rack. Drizzle the aged balsamic vinegar (2 tbsp) lightly over the top in a thin stream or serve alongside for dipping.