Mother Avl Focaccia Recipe

Bloom the yeast

In a medium bowl, combine the warm water (1 3/4 cups), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let rest 5–10 minutes until foamy. If mixture doesn’t foam, the yeast may be inactive—start with fresh yeast.

Mix the dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine 4 cups all-purpose flour and 2 tsp fine sea salt. Add the foamed yeast mixture and 1/4 cup olive oil. Mix on low speed until a shaggy dough forms, about 2–3 minutes; then increase to medium-low and knead 4–6 minutes until smooth, slightly tacky, and elastic. If mixing by hand, stir with a spoon until combined, then turn out and knead for 8–10 minutes.

First rise

Lightly oil a large bowl. Transfer the dough to the oiled bowl, turning to coat all sides. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.

Shape into pan

Generously oil a 9x13-inch (or similar) rimmed baking sheet with 1–2 tbsp olive oil. Gently deflate the dough and transfer to the oiled pan. Using oiled fingertips, stretch and press the dough to the corners and edges—don’t worry if it resists; let rest 10 minutes and continue until it fills the pan. Cover loosely with plastic wrap and let rise again until puffy, about 30–45 minutes.

Dimple and pre-bake prep

Preheat the oven to 450°F (230°C) with a rack in the upper-middle position. Using oiled fingertips, press deep dimples across the dough surface (this creates the characteristic focaccia texture). Drizzle the dough with the remaining 2 tbsp olive oil, letting it pool in some dimples. Sprinkle 1 tsp coarse flaky sea salt and the optional 1 tbsp chopped rosemary or thyme evenly over the surface.

Bake

Bake for 18–22 minutes, rotating the pan once halfway through, until the focaccia is deeply golden on top and bottom and sounds hollow when tapped. Remove from oven and transfer to a cooling rack for 5 minutes.

Make whipped butter

While the focaccia bakes (or as it rests for 5 minutes), place 1/2 cup softened unsalted butter in a bowl. Add 1 tbsp olive oil, 1/2 tsp fine sea salt, and 1/4 tsp black pepper (optional). Using a hand mixer or a whisk, beat the butter until light and fluffy, about 2–3 minutes. Taste and adjust seasoning.

Finish the focaccia

While the focaccia is still warm, spread a thin layer of the whipped butter across the top with an offset spatula or the back of a spoon so it melts into the dimples and creates a glossy finish. If desired, reserve some whipped butter to serve alongside.

Final sprinkle

Lightly scatter an additional pinch of flaky sea salt (as desired) over the buttered focaccia. Let cool 10 minutes so butter sets slightly, then slice into squares or strips.

Serve warm with extra whipped butter on the side. Leftover focaccia will keep wrapped at room temperature for 1–2 days or refrigerated for up to 4 days; reheat briefly in a 350°F (180°C) oven to refresh.