Seasonal Focaccia Recipe

Activate yeast

In a medium bowl, whisk together warm water, yeast, and sugar. Let sit 5–10 minutes until foamy. If it doesn't foam, discard and start with new yeast.

Mix dough

In a large bowl, combine flour and fine sea salt. Make a well, pour in the yeast mixture and 4 tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy, slightly sticky dough forms (about 2–3 minutes).

First rise

Turn dough onto a lightly floured surface and knead briefly (about 1 minute) just to bring it together — focaccia requires minimal kneading. Shape into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise at warm room temperature until doubled, 1 to 1.5 hours.

Prepare baking pan

Generously oil a 9x13-inch or similar rimmed baking sheet with 1 tablespoon of olive oil (reserve remaining oil for later). Transfer the risen dough to the pan and gently stretch and press it to fill the pan. If it resists, let it rest 10 minutes then continue. Cover and proof until puffy, about 30–45 minutes.

Dimple the dough

Preheat oven to 450°F (230°C). Using your fingertips, press deep dimples all over the dough to create pockets for oil and toppings. Drizzle 1 tablespoon olive oil evenly over the top and use your fingers to spread it into the dimples.

If using denser vegetables (e.g., thick zucchini rounds, root vegetable slices), toss them with 1 tablespoon olive oil and 1/4 tsp salt and roast on a sheet at 400°F (200°C) for 10–12 minutes until slightly tender but not fully cooked. Let cool slightly before placing on dough. Softer seasonal items like cherry tomatoes or thinly sliced onions can be used raw.

Arrange toppings

Scatter the seasonal vegetables and garlic evenly across the dimpled dough, gently pressing some pieces into the dimples so they adhere. Sprinkle fresh rosemary (or seasonal herbs) over the top.

Season and oil

Drizzle the remaining 1 tablespoon of olive oil over the toppings, then finish with flaky sea salt, coarse black pepper, and the grated cheese if using.

Bake

Bake in the preheated 450°F (230°C) oven for 18–22 minutes, rotating the pan halfway through, until the crust is deep golden brown and toppings are cooked and slightly caramelized.

Rest and serve

Remove focaccia from the oven and immediately drizzle with the final 1 tablespoon olive oil if you desire richer flavor. Let rest in the pan for 5 minutes, then transfer to a wire rack. Slice into squares or strips and serve warm or at room temperature. Best eaten within 24 hours; to refresh, warm briefly in a 350°F (175°C) oven.