House-made Focaccia Recipe

Bloom the yeast

Combine warm water and sugar in a large mixing bowl. Sprinkle the active dry yeast over the surface and let sit undisturbed for 5–10 minutes until foamy. If the mixture does not foam, the yeast may be inactive — discard and start with fresh yeast.

Mix dough

To the foamy yeast mixture add 2 tablespoons (about 30 ml) of the olive oil and half of the flour (about 1.75 cups). Stir with a wooden spoon or dough hook on low speed until combined. Add the salt and remaining flour gradually, mixing until a shaggy, slightly sticky dough forms. The dough should be tacky but not batter-like; add up to 2 tablespoons more flour if excessively wet.

Knead

Turn the dough out onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium-low for 4–5 minutes. Add oil sparingly if dough feels extremely sticky — it should remain tacky.

First rise

Lightly oil a large clean bowl with about 1 teaspoon olive oil. Place the kneaded dough in the bowl, turn to coat with oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.

Prepare the baking pan by generously oiling a 9x13-inch (or similar) rimmed baking sheet with about 1 tablespoon olive oil. Gently deflate the risen dough by pressing it down, then transfer it to the oiled pan. Using oiled fingers, stretch and press the dough to fit the pan, creating an even thickness (about 1-inch). If the dough resists, let it rest 10 minutes and continue stretching.

Cover the pan loosely with oiled plastic wrap or a damp kitchen towel. Let the dough rest for a second rise of 30–45 minutes until puffed and slightly risen.

Preheat the oven to 425°F (220°C) while the dough is undergoing its second rise.

Dimple and top

Using your fingertips (lightly oiled to prevent sticking), press deep dimples all over the surface of the dough, about 1–1.5 inches apart. Drizzle the remaining 1.5 tablespoons olive oil evenly over the top so oil pools in the dimples. Scatter the thinly sliced garlic (if using) and chopped rosemary over the surface. Sprinkle flaky sea salt and, if using, the grated Parmesan evenly across the dough.

Bake for 18–22 minutes in the preheated oven, rotating the pan halfway through, until the focaccia is deeply golden on top and cooked through. Internal temperature should be about 200°F (93°C) if you use an instant-read thermometer.

Remove from oven and immediately brush or drizzle a little additional olive oil over the hot focaccia for gloss and flavor. Let cool in the pan for 5–10 minutes, then transfer to a cooling rack. Cut into squares or tear into pieces to serve warm or at room temperature.