Focaccini Recipe

Activate yeast and combine

In a large mixing bowl, combine warm water (about 100–110°F / 38–43°C) and sugar or honey. Sprinkle the instant yeast over the water and let sit for 5 minutes until it becomes foamy. If using truly instant yeast, it can be mixed directly with flour, but foaming confirms activity.

Mix dough

Add 2 tablespoons of olive oil to the yeast mixture. Pour in the flour and add the fine sea salt. Stir with a wooden spoon or dough scraper until all flour is hydrated and a shaggy, sticky dough forms (about 1–2 minutes).

First rest (bulk fermentation)

Cover the bowl with plastic wrap or a damp kitchen towel and let sit at room temperature for 45–60 minutes until the dough has risen noticeably but not necessarily doubled. This relatively short fermentation produces a tender focaccini texture.

Stretch and fold

Lightly oil your work surface with 1 teaspoon of olive oil. Turn the dough out onto the surface (it will be sticky). Perform two sets of gentle stretch-and-folds: reach under one side, pull up and fold over the center, rotate 90°, and repeat on all four sides. Return dough to the bowl and cover. Rest 15–20 minutes. Repeat one more quick stretch-and-fold if desired to build structure.

Prepare pan

Generously oil a 12x17-inch rimmed baking sheet (or two smaller pans) with 2 tablespoons of olive oil, spreading it so the entire bottom and corners are coated.

Transfer and shape

Transfer the dough to the oiled pan by lifting it with floured or oiled hands — do not punch it down. Press and coax the dough with oiled fingers to stretch it toward the edges of the pan until it reaches an even thickness of about 1/2 to 3/4 inch. If the dough resists, let it rest 10 minutes and then continue stretching.

Final proof

Cover the pan loosely with lightly oiled plastic wrap or a damp towel and let the shaped focaccini proof at room temperature for 30–40 minutes, or until puffy. For more flavor, you can refrigerate for 2–8 hours (covered) and then bring back to room temp before baking.

Dimple and top

Preheat the oven to 450°F (230°C) about 20 minutes before baking. Use your fingertips to press deep dimples into the dough across the surface. Drizzle the remaining 2 tablespoons olive oil evenly over the dough so it pools in the dimples. Sprinkle the coarse sea salt, chopped rosemary and sliced/minced garlic evenly. Tuck halved cherry tomatoes into some dimples if using, and optionally sprinkle grated Parmesan or Pecorino over the top.

Bake

Place the pan on the middle rack and bake for 15–20 minutes, rotating the pan halfway through, until the crust is golden-brown at the edges and the interior is set. If using a convection oven, check around 12–15 minutes.

Finish and cool

Remove the focaccini from the oven and immediately drizzle a little more olive oil over the top if desired and scatter a few extra rosemary leaves. Let rest in the pan for 5–10 minutes, then transfer to a wire rack. Allow to cool slightly before cutting into squares or rectangles and serving warm or at room temperature.