Foccacia Recipe

Activate yeast

In a medium bowl, combine warm water (1 cup), active dry yeast (2 tsp) and granulated sugar (1 tsp). Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In a large mixing bowl (or stand mixer bowl), whisk together all-purpose flour (3 cups) and fine sea salt (1.5 tsp).

Combine and knead

Make a well in the flour, pour in the activated yeast mixture and 3 tbsp EVOO. Stir with a wooden spoon until shaggy, then knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic (or use dough hook on low for 5–7 minutes). Dough should be slightly tacky but not sticky; add a teaspoon of flour if overly sticky.

First rise

Lightly oil a clean bowl with 1 tsp EVOO, place dough inside, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Prepare pan

Generously oil a 9x13-inch (or similar) rimmed baking sheet with 1–2 tbsp extra-virgin olive oil, spreading the oil to coat the bottom and sides.

Shape dough

Turn risen dough out onto an oiled work surface and stretch gently into a rough rectangle. Transfer to the prepared pan and use your fingertips to press and stretch the dough to the pan corners. If it resists, let it rest 5–10 minutes and try again.

Second rise

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

Dimple and top

Preheat oven to 450°F (230°C). Using your fingertips, press deep dimples across the surface of the dough. Drizzle remaining 1–2 tbsp EVOO over the top, sprinkle chopped fresh rosemary evenly, and scatter coarse sea salt (1 tsp) across the surface.

Bake

Bake in the preheated oven for 15–20 minutes or until the focaccia is golden brown on top and edges and a thermometer inserted into the center reads about 200–205°F (93–96°C).

Finish

Remove focaccia from oven and immediately brush any pooled oil around the surface with a pastry brush to distribute. Let cool in the pan 10 minutes, then transfer to a wire rack to cool slightly (another 10 minutes) before serving.

Prepare cheese

While the focaccia bakes or rests, place the stracciatella cheese (8 oz) in a small serving bowl. Drizzle 1 tbsp extra-virgin olive oil over it, lightly season with 1/2 tsp freshly ground black pepper and optional 1/2 tsp lemon zest, and gently fold to coat. Keep chilled until ready to serve.

Serve

Cut the focaccia into squares or strips. Arrange warm focaccia on a platter with the bowl of stracciatella in the center or to the side. Provide small spoons so guests can scoop stracciatella onto bread. Optionally finish with an extra pinch of flaky sea salt and a final drizzle of EVOO over the bread just before serving.