Focaccia Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar until dissolved. Sprinkle the active dry yeast over the surface, stir once, and let sit 5–10 minutes until foamy.

Mix flour and salt

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and fine sea salt; whisk briefly to distribute the salt.

Combine and knead

Make a well in the flour and pour in the foamy yeast mixture and 1/4 cup of the olive oil. Mix with a spoon until shaggy, then knead by hand on a lightly floured surface for 8–10 minutes until smooth and slightly tacky, or knead in a stand mixer on medium-low for 6–7 minutes. Add small additional tablespoons of water or flour as needed to achieve a soft, slightly sticky dough.

First rise

Lightly oil a clean bowl with olive oil, place the dough inside, and turn 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.

Prepare pan

Generously oil a 9x13-inch (or similar) rimmed baking sheet with 1–2 tablespoons of olive oil so the dough won't stick and will crisp at the edges.

Stretch dough into pan

Turn the risen dough out onto the oiled pan. Using oiled fingertips, gently press and stretch the dough to fill the pan; if the dough resists, let it rest 5–10 minutes and continue. Aim for an even thickness of about 1/2 to 3/4 inch.

Second rest

Cover the pan loosely with lightly oiled plastic wrap or a damp towel and let the dough relax and puff for 20–30 minutes while you preheat the oven to 450°F (230°C).

Dimple and oil

Uncover the dough. Dip your fingertips in the 2 tablespoons water or a little olive oil and press deep dimples across the surface at 1–2 inch intervals, going about 1/4–1/2 inch deep. Drizzle the remaining olive oil (about 3 tablespoons reserved from the 1/2 cup) evenly over the dough so oil pools in some dimples.

Add herbs, garlic and salt

Sprinkle the chopped fresh rosemary, dried oregano and the sliced or minced garlic evenly across the dough. Finish with an even scatter of coarse sea salt or flaky salt.

Bake

Place the pan in the preheated 450°F (230°C) oven on the middle rack. Bake until the focaccia is deep golden brown on top and the interior registers about 200°F (93°C), 18–25 minutes depending on your oven and pan thickness.

Cool and finish

Remove from oven and immediately brush any pooled oil over the top for sheen and flavor. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before slicing. Serve warm or at room temperature.