Homemade Focaccia Recipe
HOMEMADE FOCACCIA SERVED WITH EXTRA VIRGIN OLIVE OIL & AGED BALSAMIC
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Ingredients
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Dough
Topping & Finish
Optional Add-ins
Method
Dough
- 1
Proof the yeast
In a large bowl, stir the warm water, sugar and active dry yeast. Let sit undisturbed for 5–10 minutes until foamy and fragrant. If mixture doesn’t foam, the yeast may be inactive — start again with fresh yeast.
- 2
Combine dry ingredients
In a separate large mixing bowl (or in the bowl of a stand mixer fitted with a dough hook), whisk together the all-purpose flour and sea salt.
- 3
Form the dough
Make a well in the flour and pour in the yeast mixture and 6 tablespoons (about 0.375 cups) of the extra-virgin olive oil. Mix with a sturdy spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes until smooth and slightly elastic. If using a stand mixer, mix on low-medium speed with the dough hook for 5–6 minutes. The dough will be tacky but should come together into a cohesive ball; add up to 2 more tablespoons of flour only if it's excessively sticky.
- 4
First rise
Lightly oil a clean large bowl with about 1 teaspoon of olive oil. Place the dough ball in the bowl, turn once to coat, 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 depending on room temperature.
Shaping & Second Rise
- 5
Prepare pan
Generously oil a 9x13-inch (or similar size) rimmed baking sheet with about 1–2 tablespoons of extra-virgin olive oil, spreading the oil to coat the bottom and sides. Reserve remaining oil for finishing.
- 6
Stretch dough into pan
Turn the risen dough out onto a lightly oiled surface. Without punching it completely flat, gently stretch and press the dough into a rough rectangle. Transfer to the prepared pan and use your fingertips to gently press and stretch the dough to fill the pan. If the dough resists, allow it to rest for 5 minutes and continue stretching to avoid tearing.
- 7
Topping, Baking & Finishing
- 8
Dimple the dough
Preheat the oven to 425°F (220°C). Using well-oiled fingertips, press deep dimples across the surface of the risen dough, pushing down to the pan in many places to create characteristic wells for oil and toppings.
- 9
Oil, season and add toppings
Drizzle the reserved extra-virgin olive oil (about 2–3 tablespoons) evenly over the dimpled surface, letting oil pool in the indentations. Sprinkle the coarse sea salt and chopped rosemary evenly. If using optional add-ins, tuck cherry tomato slices or halved olives into some of the dimples now.
- 10
- 11
Cool and finish
Remove focaccia from the oven and immediately drizzle with the 2 tablespoons extra-virgin olive oil reserved for serving, then sprinkle the flaky sea salt. Allow to cool in the pan for 10 minutes, then transfer to a cutting board. Slice into pieces and serve warm or at room temperature with aged balsamic for dipping.