Gabriela's Focaccia Recipe

Activate and mix

In a large mixing bowl, combine warm water (about 100–110°F / 38–43°C), sugar or honey and instant yeast. Stir and let rest 5 minutes until foamy. Add flour and kosher salt, then 2 tablespoons of olive oil. Mix with a wooden spoon or dough hook until a shaggy, slightly sticky dough forms (about 2–3 minutes by hand, 1–2 minutes with mixer).

Knead and first rise: Turn dough onto a lightly floured surface and knead briefly until smooth (3–4 minutes) or use a stand mixer with a dough hook on low for 4–5 minutes. The dough should be pliable and slightly tacky. Place into a lightly oiled bowl, turning to coat, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1.25 hours.

Prepare pan and shape: Generously oil a 9x13-inch baking pan with 1 tablespoon of olive oil. Gently deflate the dough and transfer to the prepared pan. Using oiled fingers, press and stretch the dough to the corners to form an even layer. If it resists, let rest 10 minutes and continue. Cover loosely and allow a second rise for 25–30 minutes until slightly puffy.

Cook shallots and vegetables

While the dough has its second rise, melt unsalted butter in a medium skillet over medium heat. Add the thinly sliced shallots and sauté until translucent and fragrant, about 3–4 minutes. Add the asparagus pieces and sauté 2–3 minutes until bright green and just tender. Stir in the spring peas and cook 1 minute more. Remove from heat; stir in lemon zest, thyme leaves, grated Parmesan (reserve about 2 tablespoons for finishing), salt and pepper. Taste and adjust seasoning — the butter, Parmesan and salt will form a savory topping.

If using frozen peas, blanch them briefly in boiling water for 30–45 seconds then shock in ice water; drain well before adding to the butter mixture. For raw peas, a quick sauté as above is sufficient.

Dimple and oil: Once the dough has puffed, use your fingertips to press dimples across the surface, pressing about 1/2 inch deep. Drizzle the remaining 1 tablespoon olive oil evenly over the dough, letting some pool in dimples.

Add topping: Evenly spoon the shallot–asparagus–pea mixture across the dough, distributing vegetables and the buttery juices. Press the vegetables lightly into the dough so they adhere. Sprinkle the reserved grated Parmesan over the top and drizzle any remaining pan juices from the skillet over the focaccia.

Bake: Preheat the oven to 425°F (220°C). Bake the focaccia on the center rack for 18–22 minutes, rotating halfway, until the crust is deep golden and the edges are crisp. If the top browns too quickly, tent loosely with foil.

Finish and rest: Remove from oven and immediately brush any additional olive oil over the surface. Sprinkle flaky finishing salt and the optional additional 2 tablespoons grated Parmesan. Let rest in the pan 10 minutes, then transfer to a wire rack. Cut into squares and serve warm or at room temperature.