Focaccia Recipe

Activate Yeast

In a small bowl, stir the warm water, sugar and yeast. Let sit 5–10 minutes until foamy.

In a large mixing bowl (or stand mixer fitted with dough hook), combine the flour and salt. Make a well and add the foamy yeast mixture, 3 tablespoons olive oil, and warm milk (if using). Mix until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes, or with a stand mixer on medium-low for 6–8 minutes, until smooth, elastic and slightly tacky. Add up to 2 more tablespoons flour if dough is too sticky, or a teaspoon of water if too dry.

Lightly oil a clean bowl with 1 teaspoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Make Tomato Confit

Preheat oven to 275°F (135°C). In a small baking dish, combine halved tomatoes, 1/2 cup olive oil, peeled garlic cloves, thyme sprigs, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Stir to coat. Roast gently for 45–60 minutes until tomatoes are softened, glossy and slightly shriveled but not collapsed. Remove and let cool slightly. Reserve the oil from the dish (strain into a jar) and roughly chop or leave tomatoes whole for topping.

Roast Garlic for Oil

While tomatoes roast (or earlier), preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose tops of cloves, drizzle with 1 tablespoon olive oil, wrap in foil and roast 30–35 minutes until very soft and caramelized. When cool, squeeze roasted cloves into a small bowl and mash to a paste. Stir this paste into the reserved confit olive oil (add remaining 1/2 cup olive oil if needed) to make roasted garlic olive oil. Taste and season with a pinch of salt.

Generously oil a 9x13-inch (or similar) rimmed baking pan with 1 tablespoon olive oil. Transfer risen dough to a lightly oiled surface and gently press/stretch it into a rectangle the size of the pan, being careful not to deflate completely. Transfer to the pan and press the dough to fill the corners. If it resists, let rest 10 minutes and stretch again.

Cover the pan loosely with oiled plastic wrap or a towel and let the dough rest for 20–30 minutes for a short second rise; it should puff slightly.

Using your fingertips, dimple the dough deeply and evenly across the surface. Drizzle 1–1 1/2 tablespoons of the roasted garlic olive oil over the top, spreading with your fingers so oil pools in the dimples. Scatter the confit tomatoes and any loose roasted garlic bits over the surface, pressing them lightly into the dimples. Sprinkle chopped rosemary, oregano/thyme, flaky salt and a grind of black pepper. If using, sprinkle grated cheese lightly.

Preheat oven to 450°F (230°C) with a rack in the middle. Let the assembled pan sit while the oven heats for 10–15 minutes to puff slightly.

Bake the focaccia 18–22 minutes until golden brown on top and edges are deep golden. Rotate pan halfway through baking for even color if your oven has hot spots.

When the focaccia is done, remove from oven and immediately brush again with a little more roasted garlic olive oil (about 1 tablespoon) to enrich the crust. Drizzle balsamic vinegar (mix the 2 tablespoons with 1 teaspoon honey first to temper acidity) in a thin stream over the top. Let rest in the pan 5 minutes, then transfer to a rack to cool slightly.

Slice into squares or wedges. Serve warm or at room temperature. Leftover focaccia keeps in an airtight container for 2 days or freezes well.