Fred’s Focaccia Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with honey in a large mixing bowl. Sprinkle the instant yeast over the surface and stir once. Let sit 5 minutes until it becomes foamy. (If using active dry yeast, proof for 8–10 minutes.)

Add 2 tablespoons of the olive oil to the yeast mixture. Stir in 3 cups of the flour and the salt. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Add remaining 1 cup flour a little at a time while mixing/kneading until dough is soft, slightly sticky but manageable. If dough is too sticky, add up to 2 more tablespoons flour; if too dry, add 1–2 tbsp water.

Knead the dough on a lightly floured surface for 6–8 minutes by hand, or with a stand mixer and dough hook for 4–5 minutes, until smooth and elastic. The dough should bounce back when pressed.

Lightly oil a clean bowl with a thin film of olive oil, place the dough inside, turn once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Generously oil a 13x9-inch (or 12-inch round) rimmed baking sheet or baking pan with 1-2 teaspoons of olive oil. Transfer the risen dough to the pan and gently stretch and press it to fill the pan. If the dough resists, let rest 10 minutes and then continue.

Cover the pan loosely with oiled plastic wrap or a towel and let the dough rise a second time until puffy, about 30–45 minutes.

Preheat the oven to 450°F (230°C) about 20 minutes before baking so it’s fully hot. When dough is puffy, use your fingertips to press deep dimples all over the surface, about 1–2 inches apart. As you dimple, drizzle the 1/4 cup olive oil over the top, letting oil pool in dimples.

Evenly sprinkle chopped rosemary, thyme, and dried oregano over the oiled surface. If using, scatter optional mix-ins (olives, sliced onions or thin garlic) across the dough, pressing them lightly into the surface so they adhere.

Sprinkle coarse sea salt and cracked black pepper across the top, and optional grated Parmesan if using. Allow the prepared focaccia to rest 10 minutes while the oven finishes heating.

Bake on the middle rack for 18–22 minutes, until the top is deep golden brown and the edges are crisp. Rotate halfway through if your oven bakes unevenly.

Remove from oven and immediately drizzle an extra 1–2 teaspoons olive oil over the surface and scatter a few more fresh thyme leaves or rosemary needles for aroma. Let cool in the pan 10 minutes, then transfer to a wire rack to cool further or slice warm.

Slice into squares or wedges. Serve warm or at room temperature. Focaccia keeps in an airtight container at room temperature for up to 2 days; refresh in a 350°F oven for 5–7 minutes before serving.