House Baked Focaccia Recipe

Activate Yeast

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until foamy.

Combine Dry Ingredients

In a large mixing bowl, whisk together the flour and salt.

Mix Dough

Make a well in the center of the flour mixture. Add the activated yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Prepare Baking Pan

Preheat your oven to 425°F (220°C). Grease a baking sheet or a rectangular baking pan with olive oil.

Shape Focaccia

Punch down the risen dough and transfer it to the prepared pan. Stretch it out gently to fit the pan. Use your fingers to create dimples all over the surface.

Second Rise

Cover with a damp cloth again and let it rise for another 20-30 minutes.

Add Toppings

Drizzle with olive oil and sprinkle fresh rosemary or sea salt on top.

Bake

Bake in the preheated oven for about 20-25 minutes or until golden brown.

Cool and Serve

Allow the focaccia to cool slightly before slicing. Serve warm with South Georgia Olive Oil and whipped butter.