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Ingredients
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Focaccia Dough
Herb Topping & Finishing
Method
Focaccia Dough
Activate yeast
In a medium bowl, combine warm water (1 3/4 cups) with granulated sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the surface, stir once gently, and let sit 5–10 minutes until foamy and fragrant. If mixture does not foam, discard and try with fresher yeast or slightly warmer water.
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour (4 cups) and fine sea salt (2 tsp) so the salt is evenly distributed.
Combine and knead
Make a well in the center of the flour. Pour in the foamy yeast mixture and 1/2 cup extra-virgin olive oil. Using a wooden spoon or the dough hook on low speed, mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or knead in a stand mixer on medium-low for 4–5 minutes. The dough should be slightly tacky but not sticky; add up to 1–2 tablespoons flour if excessively sticky.
First rise
Lightly oil a clean bowl with a little olive oil. Place the dough in the bowl, turn to coat all sides with oil, cover with plastic wrap or a damp kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.
Assemble & Bake
Prepare pan and shape
Generously oil a 9x13-inch (or similar) rimmed baking pan with 1 tablespoon olive oil. Gently press the risen dough into the pan with oiled fingertips, stretching it to fit the corners. If the dough resists, let it rest 10 minutes and continue stretching. The dough should be roughly 1-inch thick across the pan.
Add oil and herbs
Drizzle the remaining 1 tablespoon olive oil evenly over the surface, then drizzle the additional 1 tablespoon if desired, allowing oil to pool in the dimples. Scatter the fresh thyme leaves (2 tbs), chopped rosemary (2 tbs), and dried oregano (1 tsp) evenly over the dough. Tuck the optional thin garlic slices across the top if using. Sprinkle the coarse sea salt (2 tsp) and cracked black pepper (1/2 tsp) evenly over the surface.
Final proof and bake
Let the topped dough rest uncovered for 10 minutes while the oven reaches temperature. Bake in the preheated 425°F (220°C) oven for 18–22 minutes, rotating the pan halfway through, until the top is golden brown and the interior registers about 200°F (93°C) if using an instant-read thermometer.