House Focaccia Bread Recipe

Activate yeast

In a medium bowl combine warm water (about 100–110°F / 38–43°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the flour and kosher salt. With mixer running on low, pour the foamy yeast mixture and 1/4 cup olive oil into the flour. Mix until a sticky, slightly shaggy dough forms, about 3–5 minutes. If mixing by hand, use a wooden spoon until combined, then knead by hand 6–8 minutes until smooth and elastic.

First rise

Lightly oil a large bowl. Transfer the dough to the oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Prepare pan

Generously oil a 13x9-inch (or similar) rimmed baking sheet with 1 tablespoon olive oil. Transfer the risen dough to the prepared pan and gently stretch/press it with oiled fingertips to an even thickness, about 3/4–1 inch. If the dough resists, cover and rest 10 minutes, then continue.

Dimple dough

Use fingertips to press deep dimples into the dough surface, pushing all the way to the pan in places. Let the dough relax and undergo a second short rise for 20–30 minutes, covered with a towel or plastic wrap.

Make green garlic butter

While the dough finishes its second rise, combine softened unsalted butter, finely minced green garlic, chopped parsley, lemon zest, 1/2 tsp salt and ground black pepper in a small bowl. Mix until smooth and evenly blended. Taste and adjust salt if needed.

Top focaccia

Preheat oven to 450°F (230°C). After the dough's second rise, drizzle the remaining 1 tablespoon olive oil evenly over the dough. Using your fingertips, press the dimples again to redistribute oil. Dollop the green garlic butter in small teaspoons across the surface (the butter will melt and fill dimples). Arrange slices or torn pieces of mozzarella evenly across the dough, leaving small gaps so the bread will brown. Sprinkle coarse sea salt and optional red pepper flakes over the top.

Bake

Place the pan on the middle rack of the preheated oven and bake 18–22 minutes until the focaccia is golden brown on top, the cheese is melted and edges are crisp. Rotate the pan halfway through baking for even color.

Finish and rest

Remove focaccia from oven and let cool in the pan 5 minutes. If using fresh basil, scatter leaves over the top. Optionally brush any remaining melted butter from the pan over the surface for extra gloss. Slice into squares or strips and serve warm.

Serve the focaccia warm. This bread is excellent as an appetizer, sandwich bread or alongside soups and salads. Leftovers keep covered at room temperature 1 day or refrigerated up to 3 days; reheat at 350°F (175°C) for 8–10 minutes to refresh crust.