Focaccia Recipe

Bloom the yeast

In a large mixing bowl, combine warm water (1 3/4 cups) with the sugar or honey (1 tsp). Sprinkle the active dry yeast (2 tsp) over the surface, stir gently, and let sit 5–10 minutes until foamy and fragrant.

Combine flour and salt

While yeast blooms, whisk together the flour (4 cups) and fine sea salt (2 tsp) in a separate bowl so salt is evenly distributed.

Make the dough

Once the yeast is foamy, add 1/4 cup olive oil to the yeast mixture, then add the flour mixture. Stir with a wooden spoon or dough hook until a sticky, shaggy dough forms (about 1–2 minutes).

Knead (minimal)

Turn the dough onto a lightly floured surface and knead 4–6 times to bring it together, or use a stand mixer with dough hook on low for 1 minute. The dough should remain fairly sticky—do not add much extra flour.

First rise (bulk fermentation)

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

Prepare a 9x13-inch baking pan (or similar size) by pouring 2 tablespoons olive oil into the pan and spreading it to coat the bottom and sides. Reserve extra oil for topping.

Turn the risen dough out into the oiled pan. Using oiled fingers, gently press and stretch the dough to fit the pan. If it resists, let it rest 10 minutes and then continue stretching until it fills the pan evenly.

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

Preheat the oven to 450°F (230°C) toward the end of the second rise so it reaches temperature when ready to bake.

Dimple the dough: using your fingertips (well oiled with the reserved olive oil), press deep dimples all over the surface of the dough, about 1–1.5 inches apart. The dimples should go almost to the pan so pools of oil form.

Scatter the crushed or thinly sliced garlic (2 cloves) and chopped rosemary (2 tbsp) evenly over the surface, nestle halved cherry tomatoes and sliced red onion if using (optional). Drizzle the remaining 1/4 cup olive oil evenly over the dough, making sure some oil pools in the dimples.

Sprinkle coarse sea salt (1 tsp) and freshly ground black pepper (from the oil mix) across the top.

Bake in the preheated oven for 18–22 minutes, rotating the pan once halfway through if your oven bakes unevenly. The focaccia is done when deeply golden on top and the edges are crisp.

Remove from oven and immediately brush the hot surface with the oil mix: combine 2 tbsp olive oil, 1 tsp minced garlic, 1 tsp finely chopped rosemary and 1/2 tsp black pepper and brush over the top to add fragrance and shine.

Let cool in the pan for 5–10 minutes, then transfer to a wire rack or cutting board. Tear or cut into pieces and serve warm or at room temperature.