Toasted Focaccia Recipe

Make the dough

In a large bowl whisk together 3 cups flour, 1 tsp instant dry yeast, and 1 tsp sea salt. Make a well and add 1 1/4 cups warm water and 2 tbs extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (dough will be slightly tacky). Alternatively, use a stand mixer with dough hook on low for 5–6 minutes.

First rise

Lightly oil a clean bowl with 1 tbs olive oil, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.25 hours.

Shape and second rest

Gently deflate the dough and transfer to an oiled 9x13-inch baking pan (or a 12-inch cast-iron skillet) brushed with the remaining 1 tbs olive oil. Using your fingers, gently press and stretch the dough to the edges. If it resists, let it rest 10 minutes and continue. Cover loosely and let rest for 20–30 minutes to relax and puff slightly.

Dimple the dough and preheat

Preheat oven to 475°F (245°C) while the dough rests. Before baking, press fingertips into the surface all over to create characteristic dimples. Drizzle 1–1.5 tbs olive oil across the top, letting oil pool in some dimples. Sprinkle 1/2 tsp kosher salt evenly.

Quick pomodoro

While the dough rises, combine 1 cup crushed tomatoes, 1 tsp minced garlic, 1 tsp sea salt, 1/4 tsp sugar, and 1 tbs olive oil in a small saucepan. Warm over medium-low heat for 6–8 minutes, stirring occasionally, until slightly reduced and bright. Stir in 1 tbs chopped fresh basil (or 1/2 tsp dried oregano). Taste and adjust seasoning. Remove from heat and let cool slightly. The sauce should be thick but spoonable.

Top the focaccia

Spread an even layer (about 1/2 to 3/4 cup) of the warm pomodoro sauce over the dimpled dough, leaving a small border around the edges. Distribute 8 oz sliced or shredded mozzarella evenly across the sauce, allowing some gaps so the crust crisps. Season the cheese with 1/4 tsp cracked black pepper and, if desired, 1/4 tsp flaky sea salt or red pepper flakes.

Bake

Place the pan in the preheated 475°F (245°C) oven on the middle rack. Bake 12–16 minutes until the crust is golden brown, edges are crisp, and mozzarella is melted and starting to brown in spots. If you want more blistering on top, switch to broil for 30–60 seconds—watch closely to avoid burning.

Finish

Remove focaccia from oven and immediately drizzle a light teaspoon of extra-virgin olive oil over the hot cheese. Scatter fresh basil leaves across the top. Let rest 5 minutes to set, then cut into 6–8 rectangles. Serve warm, optionally with an extra pinch of flaky sea salt or a drizzle of chili oil.