Stone Fired Focaccia Recipe

Bloom the yeast

In a medium bowl, combine warm water (1.75 cups), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy and fragrant. If mixture does not foam, discard and try fresh yeast.

Mix the dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together flour (4 cups) and salt (2 tsp). Make a well, pour in the yeast mixture and 1/4 cup olive oil. Mix with a wooden spoon or on low speed until a shaggy dough forms, about 2 minutes.

Knead

Knead by hand on a lightly floured surface for 6–8 minutes, or with the stand mixer on medium-low for 4–5 minutes, until dough is smooth, slightly tacky, and elastic. Add a teaspoon of water or flour if needed to reach a tacky but not sticky consistency.

First rise

Lightly oil a clean bowl with a small amount of olive oil. Place the dough in the bowl, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 1–1.5 hours, until doubled in size.

Prepare the pan and preheat oven

If using a pizza stone/stone deck in a stone-fired oven, position the stone on the oven floor and preheat the oven to 475–500°F (245–260°C) for at least 45 minutes so the stone is thoroughly hot. If using a metal baking sheet on the stone, preheat it on the stone as well. Generously oil a 12x17 inch rimmed baking sheet or the pizza peel/flat pan you will use with 1/4 cup olive oil so the focaccia will develop a crisp bottom.

Shape the dough

Turn the risen dough out onto a lightly oiled work surface. Gently flatten it into a rectangle roughly the size of your oiled pan (about 12x17 inches) without degassing completely — press with your fingertips to stretch. Transfer the dough to the oiled pan and, using oiled fingers, gently press it out to the corners. If the dough resists, let rest 10 minutes and continue.

Second proof

Cover the shaped dough loosely with oiled plastic wrap or a damp towel and let rest at room temperature for 30–45 minutes until puffy. During the last 10 minutes, arrange the oven team so you are ready to bake (stones fully heated).

Dimple and top

Using well-oiled fingertips, dimple the surface of the dough by pressing small indentations about 1/2 inch deep all over. Drizzle the dough evenly with some of the reserved olive oil (from Finishing & Toppings, about half of the 1/4 cup). Scatter chopped rosemary (2 tsp), sliced garlic (optional, 2 cloves) and sprinkle coarse sea salt (1 tbs) evenly across the surface.

Bake in stone-fired oven

Carefully transfer the pan (or use a peel) onto the preheated stone. Bake at 475–500°F (245–260°C) for 12–18 minutes, rotating halfway if needed, until the focaccia is golden brown on top, deep golden on the edges, and the bottom sounds hollow when tapped. Watch closely — stone ovens run hot and times vary.

Finish

Remove focaccia from the oven and immediately brush/finish with a light drizzle of remaining olive oil (use remaining portion of the 1/4 cup reserved for pan & drizzle if any). Let cool in the pan for 5 minutes, then transfer to a wire rack or cutting board.

Slice focaccia into squares or strips. Serve warm with a shallow dish containing olive oil (1/4 cup) and balsamic vinegar (2 tbs) for dipping. Optionally drizzle a little extra olive oil over individual pieces and sprinkle a few extra flakes of sea salt or a few rosemary needles to finish.