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Restaurants›Basilico | Ristorante Italiano›Focaccia Del Giorno Recipe

Focaccia Del Giorno Recipe

Name: Basilico | Ristorante Italianos Focaccia Del Giorno Recipe
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4.5 cups all-purpose flour; 2 cups warm water (about 100–110°F / 38–43°C); 2 tsp active dry yeast; 2 tsp fine sea salt; 0.5 cups extra-virgin olive oil (plus more for pan & finishing); 1 tsp granulated sugar or honey; 2 tbsp fresh rosemary leaves; 1 cup cherry tomatoes, halved; 1 tsp coarse sea salt (or flaky finishing salt); 3 cloves garlic cloves, thinly sliced; 0.5 tsp freshly ground black pepper; 0.25 cups optional: grated Parmesan or Pecorino; 2 tbsp extra-virgin olive oil for finishing; 0.25 cups fresh basil leaves for garnish (optional)

Inspired by Basilico | Ristorante Italiano

Time2h 40m

Serves8

A shareable order of our in-house made focaccia, with rotating toppings, noted on the specials menu.

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Ingredients

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Focaccia Dough

4 1/2 cups 00 bread flour

2 cups warm water (about 100–110°F / 38–43°C)

2 tsp Active dry yeast

2 tsp fine sea salt

1/2 cups extra-virgin olive oil (plus more for pan & finishing)

1 tsp granulated sugar or honey

Toppings (rotating — example: rosemary, cherry tomato & sea salt)

2 tbsp fresh rosemary leaves

1 cup Cherry tomatoes, halved

1 tsp coarse sea salt (or flaky finishing salt)

3 cloves garlic cloves, thinly sliced

1/2 tsp freshly ground black pepper

1/4 cups optional: grated Parmesan or Pecorino

Finish & Serve

2 tbsp extra-virgin olive oil for finishing

1/4 cups fresh basil leaves for garnish (optional)

Method

Focaccia Dough

Activate yeast

In a medium bowl, combine warm water (about 100–110°F / 38–43°C) with the sugar or honey and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Make a well and pour in the yeast mixture and 1/4 cup of the olive oil. Mix on low (or with a wooden spoon) until a rough, sticky dough forms, about 2–3 minutes.

Knead

If using a stand mixer, knead on medium-low for 5–7 minutes until smooth and elastic but still tacky. If kneading by hand, turn dough onto a lightly floured surface and knead for 8–10 minutes, adding small dustings of flour only if the dough is unmanageably sticky.

First rise

Lightly oil a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides with oil. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.

Assembling & Topping

Prepare pan

Generously oil a 13x18-inch rimmed sheet pan (or two smaller pans). Drizzle about 1 tablespoon olive oil and spread it around so the dough won’t stick.

Stretch dough

Turn the risen dough out onto the oiled pan. Using oiled hands, gently press and stretch the dough to the edges of the pan. If it resists, let rest 10 minutes and continue — this helps relax the gluten.

Second rise

Cover the stretched dough with a clean towel or oiled plastic wrap and let it rise again for 30–45 minutes until slightly puffy.

Dimple the dough

With well-oiled fingertips, press deep dimples all over the surface of the dough, about 1–1.5 inches apart. The dimples will hold oil and toppings.

Add toppings

Drizzle the remaining olive oil (reserve about 2 tablespoons for finishing) evenly over the dough, letting it pool in the dimples. Scatter the halved cherry tomatoes, thinly sliced garlic, and rosemary leaves across the surface. Sprinkle coarse sea salt and freshly ground black pepper. If using, lightly sprinkle grated Parmesan or Pecorino.

Bake & Finish

Bake

Preheat the oven to 450°F (230°C). Place the pan on the middle rack and bake until the focaccia is deep golden brown and the tomatoes are blistered, 18–22 minutes (depending on oven and pan thickness). Rotate the pan once halfway through for even browning.

Finish

Remove the focaccia from the oven. Immediately drizzle the reserved finishing olive oil over the hot bread, sprinkle a final pinch of flaky sea salt, and scatter fresh basil leaves if using.

Rest & serve

Let the focaccia rest 5–10 minutes, then cut into shareable pieces (8–12 pieces) and serve warm as an antipasti. Leftover focaccia keeps well wrapped at room temperature for 1 day or refrigerated up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to refresh.