Table Bread Recipe

Activate yeast

In a large bowl, combine warm water (about 105–110°F / 40–43°C) with the sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Add flour and salt to the bowl with the yeast mixture. Add 3 tablespoons of the olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms, about 2–3 minutes.

Knead the dough: Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and slightly elastic, or knead in a stand mixer with a dough hook on medium speed for 4–5 minutes. The dough should be tacky but not overly sticky. If too dry, add up to 1 tablespoon water; if too wet, add up to 2 tablespoons flour.

First rise: Lightly oil a clean bowl with 1 tablespoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Prepare the pan: Generously oil a 13x9-inch baking sheet or similar baking pan with 1 tablespoon olive oil. Transfer the risen dough to the pan and gently press and stretch it to the edges. If it resists, let rest 10 minutes then continue to stretch.

Second rise and dimpling: Cover the pan loosely and let the dough rise again for 30–45 minutes until puffy. Preheat the oven to 425°F (220°C) during the last 15 minutes. Before baking, use your fingertips to press deep dimples all over the surface of the dough. Drizzle the remaining 2 tablespoons olive oil over the top, making sure it pools in some dimples. Sprinkle the chopped rosemary and 1 teaspoon coarse sea salt evenly over the surface.

Bake: Place the pan in the preheated oven and bake for 18–22 minutes, or until the top is golden brown and the edges are set. Rotate the pan halfway through for even coloring if your oven has hot spots.

Cool: Remove focaccia from the oven and immediately transfer to a cooling rack. Let cool 10–15 minutes before slicing — this helps the crumb set and prevents the butter from melting too quickly when served.

Prepare butter: In a small bowl, combine the softened unsalted butter with the balsamic vinegar and honey (if using). Mash thoroughly with a fork until completely combined and smooth. Taste and season with 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. If you prefer a stronger balsamic flavor, add up to 1/2 tablespoon more balsamic.

Chill or shape (optional): For a spreadable but firm butter, transfer the mixture to plastic wrap, form into a log, and chill for 30 minutes. Alternatively, keep at room temperature if serving immediately so it remains spreadable.

Make rosemary salt: Finely mince the fresh rosemary and combine with the coarse or flaky salt and lemon zest (if using) in a small bowl. Mix well so the rosemary is evenly distributed. Optionally, spread on a baking sheet and dry in a 200°F (95°C) oven for 10–12 minutes to reduce moisture, then cool before storing.

Slice and dress: Cut the focaccia into desired pieces (squares or tear-and-share strips). While warm, brush lightly with a little extra-virgin olive oil if desired.

Serve: Place a small dish of balsamic butter alongside the focaccia and sprinkle a light pinch of rosemary salt over pieces just before serving. If you like, drizzle a small amount (about 1 tablespoon) of balsamic reduction over the butter or directly on the focaccia for extra tang.

Storage: Store leftover focaccia wrapped tightly at room temperature for up to 2 days or refrigerate up to 4 days. Keep balsamic butter chilled in an airtight container for up to 1 week.