complimentary first serving | additional serving | add burrata with rosemary salt, roasted garlic & EVOO

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix Dry Ingredients

Pour the yeast mixture into the flour mixture along with olive oil. Stir until a shaggy dough forms.

Combine Ingredients

Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Grease a 9x13 inch baking pan with olive oil.

Prepare the Baking Pan

Once the dough has risen, punch it down and transfer it to the prepared baking pan. Stretch and press it out to fit the pan.

Shape the Dough

Dimple the surface of the dough with your fingers, drizzle with extra virgin olive oil, and sprinkle with coarse sea salt and fresh rosemary. Add roasted garlic cloves on top.

Add Toppings

Cover the pan with a damp cloth and let it rise again for about 30 minutes.

Second Rise

Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes or until golden brown.

Bake

Allow the focaccia to cool slightly before cutting into squares. Serve warm as a complimentary first serving or with burrata on the side.

Cool and Serve

If desired, serve the focaccia with a side of burrata cheese drizzled with extra virgin olive oil and a sprinkle of sea salt.

housemade focaccia

Recipe information

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