Focaccia Recipe

Proof the yeast

In a medium bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast on top. Stir gently and let sit 5–10 minutes until foamy and fragrant.

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. Make a well in the center.

Pour the foamy yeast mixture and 1/4 cup olive oil into the flour. Mix with a wooden spoon until a shaggy dough forms, then knead on low with the dough hook or turn onto a lightly floured surface and knead by hand for 6–8 minutes until the dough is smooth and slightly elastic. If the dough is sticky, add up to 2 more tablespoons of flour, a tablespoon at a time.

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

Generously oil a 9x13-inch (or similar) rimmed baking pan with remaining 1 tablespoon olive oil. Transfer the risen dough into the pan and gently press and stretch it to the corners. If it resists, let rest 10 minutes and continue stretching so it reaches the edges. Cover and let the dough rise again until puffy, about 20–30 minutes.

Preheat the oven to 425°F (220°C). Using your fingertips, press dimples all over the dough about 1/2-inch deep. Drizzle 2 tablespoons olive oil evenly over the surface, letting oil pool in some dimples. Sprinkle the chopped rosemary and 1/2 cup grated Parmesan evenly across the dough. Finish with coarse or flaky sea salt to taste (about 1 teaspoon).

Bake on the middle rack for 18–22 minutes, until the top is golden brown and the bottom sounds hollow when tapped. Remove from oven and transfer to a wire rack for 5 minutes.

While the dough is rising for the second time (or during baking), make the sundried tomato pesto. Place drained sundried tomatoes, fresh basil, toasted pine nuts, grated Parmesan, garlic clove, and lemon juice in a food processor or high-speed blender.

Pulse until coarsely chopped. With the motor running, drizzle in 2 tablespoons olive oil until the mixture becomes a spreadable paste. Scrape down the sides as needed. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper; pulse once more to combine. If the pesto is too thick, add up to 1 teaspoon warm water or extra olive oil to loosen.

Transfer pesto to a small bowl or jar and refrigerate briefly if not using immediately. Bring to room temperature before serving to allow oils to soften for easy spreading.

Once the focaccia has rested 5 minutes, spoon or spread sundried tomato pesto over the warm focaccia in dollops (or serve pesto on the side). Swirl lightly with the back of a spoon so some pesto nests in the dimples and some remains on top.

Sprinkle the additional 1/4 cup grated Parmesan over the pesto-topped focaccia and tuck a couple of rosemary sprigs on top for presentation, if using. Brush exposed crust edges lightly with 1 tablespoon olive oil for a shiny finish.

Slice the focaccia into squares or strips and serve warm. Leftover focaccia keeps in an airtight container at room temperature for 1 day or refrigerated for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes or toast slices.