Fred’s Focaccia (ve, Df) Recipe

Activate yeast

In a medium bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit 5–10 minutes until foamy and fragrant. If no foam appears after 10 minutes, the yeast may be inactive—start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour and fine sea salt so they are evenly distributed.

Form dough

Make a well in the flour and pour in the activated yeast mixture and 2 tablespoons (of the 1/4 cup) olive oil. Mix with a wooden spoon or on low speed until a shaggy, slightly sticky dough forms, about 1–2 minutes. If using hands, fold until ingredients come together.

Knead

Knead the dough by hand on a lightly floured surface or with the mixer on medium-low for 5–7 minutes, until smooth, elastic, and slightly tacky but not overly sticky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of warm water at a time.

First rise

Lightly oil a clean bowl with about 1 teaspoon olive oil, place the dough in the bowl, turning to coat the surface with oil. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 60–90 minutes.

Prepare pan

Generously oil a 9x13-inch baking pan or a rimmed sheet pan with about 1 tablespoon olive oil. Transfer the risen dough to the pan and gently press and stretch it with oiled fingertips to fit the pan. If the dough resists, allow it to rest 10 minutes and try again.

Second rise & dimple

Cover the dough loosely with oiled plastic wrap or a towel and let it rest and puff for 30–45 minutes. Preheat the oven to 425°F (220°C) during the last 15 minutes of this rise. After the second rise, use your fingertips to make deep dimples across the dough surface, pressing all the way to the bottom of the pan.

Make herb oil

While the dough is taking its second rise, combine the chopped rosemary, thyme, oregano, 2 tablespoons olive oil, and freshly ground black pepper in a small bowl. Stir to combine and let infuse for 10–15 minutes. If using garlic, add the very thinly sliced garlic to this mixture so it softens and lightly infuses.

Top the dough

After dimpling the dough, spoon the herb oil and any garlic slices evenly over the surface, using your fingertips to spread it into the dimples. Scatter sundried tomatoes if using. Drizzle an additional 1–2 teaspoons of olive oil evenly over the top for a glossy finish.

Season

Sprinkle the coarse or flaky sea salt evenly across the top, paying attention to the dimples so each bite has seasoning. Add a final light crack of black pepper if desired.

Bake

Bake the focaccia in the preheated 425°F (220°C) oven for 18–22 minutes, or until the top is deep golden brown and the edges are set. Rotate the pan halfway through baking for even color if your oven has hot spots.

Finish & cool

Remove the focaccia from the oven and immediately brush or drizzle a little more olive oil over the top for shine and moistness. Let rest in the pan for 5 minutes, then transfer to a cooling rack. Sprinkle any additional flaky sea salt to taste and let cool at least 15 minutes before slicing to avoid compressing the crumb.

Serve

Slice into squares or wedges. Serve warm or at room temperature. Focaccia keeps in an airtight container at room temperature for 2 days or can be frozen up to 1 month (wrap tightly). Reheat in a warm oven (350°F / 175°C) for 8–10 minutes before serving.