House Focaccia Recipe

Activate yeast

In a small bowl, combine warm water (about 110–115°F / 43–46°C) with granulated sugar. Sprinkle in active dry yeast and let sit 5–10 minutes until foamy.

Whisk dry ingredients

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt.

Combine wet and dry

Add olive oil to the yeast mixture. Pour the wet mixture into the flour, and stir to form a shaggy dough.

Knead dough

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5–7 minutes. If sticky, add a small amount of flour as needed.

First rise

Lightly oil a clean bowl. Place dough inside, turning once to coat with oil. Cover and let rise in a warm spot until doubled in size, about 60–90 minutes.

Oil pan and shape dough

Drizzle a sheet pan with olive oil. Transfer the risen dough to the pan and gently stretch it to fit, drizzling with more olive oil as you spread.

Dimples & seasoning

Use your fingertips to press dimples all over the dough. Sprinkle rosemary and coarse sea salt over the surface. Brush with olive oil for sheen.

Second rise

Let the dough rest and proof for 20–40 minutes in a warm area until slightly puffy.

Bake

Bake in a preheated oven at 450°F (230°C) until the focaccia is deep golden and edges are crisp, about 15–20 minutes.

Finish and rest

Remove from oven and immediately brush with a little more olive oil if desired. Allow to rest 5–10 minutes before slicing.

Prep dipping oil

In a small bowl, combine the extra-virgin olive oil with minced garlic (3 cloves), dried oregano, crushed red pepper flakes, black pepper, and coarse sea salt.

Optional balsamic

Stir in balsamic vinegar if using. Let the flavors meld while the focaccia bakes.

Slice the warm focaccia into squares or wedges. Serve with the house dipping oil on the side for dipping.