Housemade Focaccia Recipe
Make Housemade Focaccia Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Pan, topping & finish
Method
Dough
- 1
Activate and mix
In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar and instant yeast. Stir lightly and let sit 2–3 minutes until the mixture becomes slightly foamy. Add 3 cups of the flour, the salt, and 3 tablespoons olive oil. Mix with the dough hook on low (or a wooden spoon) until a shaggy dough forms.
- 2
Develop dough
Gradually add the remaining 1 cup of flour, 1/4 cup at a time, mixing until the dough comes together and pulls away from the sides of the bowl. The dough should be soft, slightly sticky, but manageable. If overly sticky, add up to 1–2 tablespoons more flour; if too dry, add 1–2 tablespoons water.
- 3
Knead
Knead the dough on medium speed with the dough hook for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until smooth, elastic, and slightly tacky.
- 4
First rise
Lightly oil a clean bowl with a little olive oil, place the dough inside, and turn to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.
Pan, topping & finish
- 5
Prepare pan
Generously oil a 9x13-inch (or similar) rimmed baking sheet with about 2 tablespoons of the 1/4 cup olive oil. Reserve the remaining oil for topping. Gently press or stretch the risen dough into the pan, using oiled fingertips to avoid sticking. If the dough resists, let rest 10 minutes and continue; it will relax and stretch more easily.
- 6
Second rise and dimpling
Cover the pan loosely with plastic wrap or a kitchen towel and let the dough rest and puff for 20–30 minutes. After resting, use oiled fingertips to press deep dimples across the surface, creating the characteristic focaccia dimples. Sprinkle the thinly sliced/minced garlic and chopped rosemary evenly over the top, pressing lightly into the dimples.
- 7
Final oiling and salting
Drizzle the remaining olive oil evenly over the surface so it pools slightly in the dimples. Sprinkle the coarse kosher salt (for dimpling) evenly over the dough to season throughout.
- 8
Bake
Preheat the oven to 450°F (230°C) while the dough finishes resting. Place the baking sheet on the middle rack and bake for 18–22 minutes, until the focaccia is golden brown on top and sounds hollow when tapped. Rotate the pan halfway through baking if your oven has uneven heat.
- 9
Finish and cool
Remove the focaccia from the oven and immediately sprinkle with flaky sea salt and additional rosemary if desired. Transfer the focaccia to a cooling rack or let rest in the pan for 5–10 minutes, then slice and serve warm or at room temperature.