Focaccia Deluxe Recipe

Activate yeast

In a medium bowl, combine warm water (1 3/4 cups) with sugar or honey (1 tsp). Sprinkle the active dry yeast (2 tsp) on top, stir gently, and let stand 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, add the flour (4 cups) and fine sea salt (2 tsp). Make a well and pour in the foamy yeast mixture and 3 tablespoons of extra-virgin olive oil. Mix until a shaggy dough forms, then knead by machine 5–7 minutes on medium speed or by hand about 8–10 minutes until the dough is smooth, elastic, and slightly tacky. Add a teaspoon of water or a dusting of flour if needed to achieve consistency.

First rise

Lightly oil a large bowl with a little olive oil. Place the dough in the bowl, turning to coat the surface with oil. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm draft-free spot for 1 to 1 1/2 hours, or until doubled in size.

Prepare pan

Generously brush a 9x13-inch baking sheet or similar rimmed pan with 1–2 tablespoons of extra-virgin olive oil, making sure the oil coats the bottom and sides.

Shape dough

Turn the risen dough out onto a lightly floured surface and gently press to deflate. Transfer to the oiled pan and use your fingertips to stretch and press the dough evenly to the edges. If the dough springs back, rest 5 minutes and continue stretching. The dough should be roughly 1/2 to 1-inch thick.

Dimple the dough

Using your fingertips, press deep dimples all over the surface until the top is covered. These dimples hold the oil and toppings and create the classic focaccia texture.

Add garlic, herbs, oil & salt

Evenly scatter the thinly sliced garlic (4 cloves) and chopped rosemary (2 tbsp) over the dough. Drizzle 2–3 tablespoons of extra-virgin olive oil across the surface, letting it pool in some dimples. Sprinkle coarse sea salt (2 tsp) and freshly ground black pepper (1/2 tsp) over the top. Finish with the sliced basil (8 leaves) distributed lightly—some will bake into the crust and some will flavor the surface.

Final proof

Cover the pan loosely with plastic wrap or a kitchen towel and let the dough rest for 20–30 minutes at room temperature; it will puff slightly.

Preheat oven

Preheat the oven to 450°F (230°C) during the final proof so it reaches temperature by bake time.

Bake

Place the pan on the middle rack and bake for 18–22 minutes, or until the focaccia is deep golden on top and sounds hollow when tapped. Rotate the pan once halfway through baking for even color if your oven has hot spots.

Finish and rest

Remove the focaccia from the oven and immediately drizzle the remaining 1–2 tablespoons of extra-virgin olive oil over the top. If using, dollop or spread the optional 1/4 cup pesto in spots (or brush lightly across the top) for the topping tip. Sprinkle a final pinch of flaky sea salt if desired. Let rest in the pan for 5–10 minutes, then transfer to a cutting board.

Serve

Cut into squares or wedges and serve warm. Offer extra olive oil (1/4 cup) and reserved basil leaves for dipping and garnish as desired.