Focaccia Recipe

Activate yeast

In a small bowl, combine warm water and sugar or honey. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and fine sea salt. Make a well, add the foamy yeast mixture and 1/4 cup olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and first rise

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball, lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Second rise in pan

Oil a 10x15-inch (or 9x13) rimmed baking sheet generously with olive oil. Turn the risen dough into the pan, gently stretch and press it to the corners. Cover and let rest 20–30 minutes to relax and puff slightly. Preheat oven to 450°F (230°C) while dough rests.

Dimple and drizzle

Using your fingertips, dimple the dough all over to create wells. Drizzle about 1–2 tablespoons olive oil over the top and spread lightly so oil pools in dimples.

Cook clams

Place a large covered sauté pan or pot over medium-high heat. Add 1 tablespoon olive oil and the minced garlic; cook 30–45 seconds until fragrant but not browned. Add the cleaned Manila clams and the 1/4 cup white wine. Cover and steam 4–6 minutes, shaking the pan occasionally, until clams open. Discard any unopened clams. Reserve the cooking liquid by straining into a small bowl and set aside (about 2–3 tablespoons).

Prepare breadcrumb mixture

In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the fresh breadcrumbs and cook, stirring, until golden and crisp, about 4–6 minutes. Stir in chopped parsley, lemon zest, red pepper flakes, coarse sea salt, and black pepper. Add 1–2 tablespoons of the reserved clam cooking liquid (or extra white wine) to moisten slightly and fold to combine. Taste and adjust seasoning.

Assemble topping

Scatter the cooked, slightly cooled clams (in their shells) and the breadcrumb mixture evenly over the dimpled focaccia dough. Press gently so toppings sit into the dimples and make good contact with the dough.

Bake focaccia

Place the sheet pan in the preheated 450°F (230°C) oven and bake until the focaccia is deep golden on top and edges, about 18–22 minutes. The crust should be crisp and the interior springy when pressed.

Finish

Remove focaccia from the oven. Immediately drizzle 1–2 teaspoons olive oil over the top, sprinkle with flaky sea salt and additional chopped parsley. Let rest 5–10 minutes so juices from clams settle into the bread.

Serve

Cut focaccia into squares. Serve warm with lemon wedges to squeeze over the clams and an extra grind of black pepper.