Focaccia Recipe

Activate yeast

Place warm water (about 105–115°F / 40–46°C) in a medium bowl. Stir in sugar and sprinkle yeast over the surface. Let sit undisturbed for 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour and fine sea salt so salt is evenly distributed.

Combine and knead

Make a well in the flour, pour in the activated yeast mixture and 1 tablespoon olive oil. Stir with a spoon or dough scraper until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic, or use a stand mixer with dough hook on low for 4–6 minutes.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside and turn to coat. Cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Prepare pan

Generously oil a 9x13-inch (or similar) baking pan with about half of the 1/4 cup olive oil, spreading it to coat bottom and sides so the dough can glide and create a crispy underside.

Shape the dough

Gently deflate the risen dough and transfer it to the prepared pan. Using oiled fingertips, press and stretch the dough to fill the pan, working from the center outward. It will resist — rest the dough 5 minutes and continue until it mostly fills the pan.

Second rise in pan

Cover the pan loosely with plastic wrap or a damp towel and let the dough rise again until it puffs up and almost reaches the edges, about 25–40 minutes.

Dimple and oil

Preheat the oven to 450°F (230°C). Using your fingertips, press deep dimples all across the surface of the dough, pushing down to the pan in many places. Drizzle the remaining olive oil over the top so oil pools in some dimples. If using, scatter crushed garlic, rosemary, cherry tomatoes and sliced onion evenly across the surface. Sprinkle coarse sea salt evenly.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the top is golden brown and the bottom sounds hollow when tapped.

Cool and finish

Remove from oven and immediately drizzle a little more olive oil if desired. Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack. Slice warm or at room temperature. Serve within a few hours for best texture; if storing, keep wrapped and re-crisp in a 350°F oven for 5–7 minutes.

When drizzling the finishing olive oil and pressing dimples (see 'Dimple and oil'), evenly distribute the optional toppings: press rosemary leaves lightly into the dough so they adhere; tuck halved cherry tomatoes cut-side up into some dimples; scatter thinly sliced red onion and small bits of crushed garlic across the surface. These will roast during baking and infuse the bread.