Focaccia Recipe

Activate yeast & combine

In a large bowl, combine warm water (1.75 cups) and honey (1 tsp). Sprinkle the instant dry yeast (2 tsp) over the surface and let sit 5 minutes until foamy. If using very fresh yeast that activates immediately, proceed when it appears bubbly.

Add flour (4 cups) and salt (2 tsp) to the bowl with the yeast mixture. Stir with a spatula until a shaggy dough forms.

Add 1/4 cup olive oil to the dough and mix until incorporated. The dough will be wet and sticky — this is normal for focaccia.

First rise (bulk fermentation)

Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature (ideally 75–78°F / 24–26°C) for 1 to 1.5 hours, until doubled in size. For a slower, more flavorful loaf, refrigerate the dough overnight (8–24 hours) covered; bring back to room temperature before proceeding (about 30–60 minutes).

Generously oil a 9x13-inch (or similar) rimmed baking sheet with about 1 to 2 tablespoons of the olive oil from the topping section. Transfer risen dough to the pan: use oiled hands or a silicone spatula to gently coax the dough into the corners — do not knead vigorously. If dough resists, let rest 10 minutes then continue.

Spread the dough to an even thickness (about 1 inch). Cover loosely with plastic wrap or a damp towel and let rise again at room temperature for 30–45 minutes until puffy.

Preheat oven to 450°F (230°C) during the second rise, so it reaches temperature by the time the dough is ready.

Using oiled fingertips, press deep dimples into the surface of the dough across the pan (about 1–1.5 inches apart). Don’t press through to the pan; leave thin pockets of dough between dimples.

Drizzle remaining olive oil (about 1/4 cup) evenly over the dough, letting it pool in the dimples. Scatter rosemary (2 tbsp) and sliced garlic (if using) evenly. Sprinkle coarse sea salt (1 tbsp) and cracked black pepper (1/2 tsp). Add optional toppings (cherry tomatoes, onions, olives) pressed lightly into the dough so they don’t burn off during baking.

Bake in the preheated 450°F (230°C) oven for 18–22 minutes, or until the top is golden brown and the edges are crisp. Ovens vary; start checking at 15 minutes if your oven runs hot.

Remove focaccia from oven and immediately brush any pooled oil from the pan over the top if desired. Sprinkle an additional pinch of flaky sea salt to taste and a light grind of black pepper.

Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature. Focaccia is best the day it’s made but can be reheated briefly in a 350°F (175°C) oven to refresh.

If making a thicker, airy focaccia, use a smaller pan or allow the dough a longer second rise. For extra flavor, use a mix of all-purpose and bread flour (50:50) and add 1–2 tablespoons of milk or mashed potato to the dough for tenderness. For a dairy-free version, all ingredients as listed are already dairy-free.