Focaccia Recipe

Activate & combine

In a large bowl whisk the warm water and sugar (or honey) until dissolved. Sprinkle the instant yeast over the water and let sit 5 minutes until foamy. Add 2 tablespoons of the olive oil to the yeast mixture.

Mix dough

Add the flour and salt to the bowl. Stir with a wooden spoon or dough whisk until a shaggy, sticky dough forms. The dough will be wetter and looser than sandwich-bread dough — that’s correct for focaccia.

First rise (bulk fermentation)

Cover the bowl tightly with plastic wrap or a damp towel and let the dough rise at room temperature (ideally 75°F / 24°C) for 1 to 1½ hours, or until noticeably puffed (not necessarily doubled).

Stretch & fold (optional)

Turn the dough out onto a lightly floured surface or leave in the bowl. Perform 2 sets of gentle stretch-and-folds, spaced 20–30 minutes apart: reach under one side, lift and fold over the center, rotate the bowl and repeat 4–6 times total. This builds strength while retaining hydration.

Generously oil a 9x13-inch (or similar 11x17-inch) rimmed baking pan with 1 tablespoon of olive oil. Transfer the risen dough into the oiled pan using oiled hands or a spatula (do not deflate completely). Drizzle the remaining 1 tablespoon olive oil on top of the dough and gently spread it so the dough covers the pan; it may be sticky — use oiled fingers.

Cover the pan loosely with plastic wrap or a damp towel and let the dough rise again at room temperature for 30 to 45 minutes, until it has expanded and looks puffy and airy.

Preheat the oven to 450°F (230°C) with a rack in the middle. When the dough has puffed, use oiled fingertips to press deep dimples all over the dough (press to the bottom of the pan but don’t tear the dough).

Scatter the chopped rosemary and sliced/minced garlic evenly over the surface. Gently press a few pieces into the dough. Sprinkle the coarse sea salt and grated cheese (if using) across the top.

Drizzle 1–2 tablespoons extra-virgin olive oil evenly over the dough so oil pools in some dimples — this helps form a golden crust and flavorful pockets.

Bake in the preheated oven for 18–25 minutes, until the top is deeply golden and edges are crisp. Rotate the pan halfway through baking if your oven has hot spots.

Remove focaccia from the oven and immediately brush or drizzle any remaining olive oil over the hot surface. Sprinkle flaky finishing salt if desired. Let cool in the pan 10 minutes, then transfer to a wire rack to cool further for at least 15 minutes before slicing.