Focaccia Recipe
estate-grown extra virgin olive oil, San Giacomo saba, sea salt, black pepper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Topping
Method
Preparing the Dough
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and sea salt, mixing well.
- 3
Combine Ingredients
Add the frothy yeast mixture and the estate-grown extra virgin olive oil to the flour mixture. Stir until a shaggy dough forms.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shaping and Topping the Focaccia
- 6
Prepare the Baking Pan
Grease a baking pan (approximately 9x13 inches) with olive oil.
- 7
Shape the Dough
After the dough has risen, punch it down and transfer it to the prepared baking pan. Using your fingers, gently press the dough to fit the pan.
- 8
Second Rise
Cover the dough again and let it rise for another 30 minutes.
- 9
Add Toppings
Preheat your oven to 425°F (220°C). Drizzle the top of the dough with additional estate-grown extra virgin olive oil. Use your fingers to create dimples all over the surface. Sprinkle with San Giacomo saba, sea salt, black pepper, and fresh rosemary if using.
Baking the Focaccia
- 10
Bake
Place the focaccia in the oven and bake for 20-25 minutes, or until golden brown.
- 11
Cool and Serve
Remove from the oven and let it cool in the pan for a few minutes. Transfer to a wire rack to cool completely before slicing. Serve warm or at room temperature.