Focaccia Romana Recipe

Activate yeast and combine

In a large mixing bowl, whisk the warm water with the sugar or honey and the instant dry yeast. Let sit 3–5 minutes until foamy.

Mix dough

Add 4 cups of flour and 2 tsp fine sea salt to the bowl. Add 4 tablespoons of extra-virgin olive oil. Mix with a spatula or wooden spoon until a shaggy, slightly sticky dough forms. If using a stand mixer, mix with the dough hook on low for 4–5 minutes until combined.

Knead (optional)

If dough is very sticky, lightly flour a work surface and knead by hand for 2–3 minutes until smooth but still soft. The dough should be extensible and slightly tacky; add up to 2 tablespoons more flour only if necessary.

First rise

Coat a clean bowl with 1 tablespoon olive oil. Place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes.

Prepare pan

Generously oil a rimmed baking sheet or rectangular roasting pan (about 18x13 inches) with 1 tablespoon olive oil. Preheat oven to 475°F (245°C) and position rack in the middle.

Stretch dough

Turn the risen dough onto the oiled pan. Gently press and stretch it with oiled fingertips to fit the pan, creating an even layer about 1/2 inch thick. If dough resists, let rest 10 minutes and continue.

Dimple and olive oil

Using oiled fingertips, press deep dimples all over the surface. Drizzle 1 tablespoon olive oil over the top and spread lightly into the dimples. Optionally rub the surface with the halved garlic clove for a subtle garlic note.

Second short rise

Let the dough rest in the pan for 20–30 minutes to puff slightly.

Parbake

Bake at 475°F (245°C) for 10–12 minutes until the surface just begins to color and is set but not deeply browned. This parbake helps the bread hold toppings.

Prepare toppings

While the dough parbakes, slice the mozzarella into 1/4-inch slices and pat dry on paper towel to remove excess moisture. Slice tomatoes thinly (about 1/8-inch) and lightly season with a pinch of coarse sea salt and 1/4 tsp black pepper. Tear basil leaves into pieces.

Assemble

Remove the parbaked focaccia from the oven. Arrange mozzarella slices evenly across the surface, leaving small gaps. Top with tomato slices distributed evenly. Fold or arrange mortadella slices over the top in strips or ribbons. Sprinkle remaining 3/4 tsp coarse sea salt and remaining 3/4 tsp black pepper evenly.

Finish bake

Return to the oven and bake at 475°F (245°C) for an additional 6–8 minutes, until the cheese is just melted and edges of the focaccia are golden. Watch carefully to avoid overbrowning the mortadella.

Rest and dress

Remove from oven and let rest 3–5 minutes. Drizzle with remaining 1 tablespoon extra-virgin olive oil and scatter torn basil leaves on top. Slice into squares or strips and serve warm or at room temperature.