House Focaccia Recipe
Make House Focaccia Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Focaccia Dough
Topping & Finish
Method
Focaccia Dough
- 1
Activate the yeast
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant. If no foam forms, the yeast may be inactive — start again with fresh yeast.
- 2
Mix the dough
In a large mixing bowl (or stand mixer bowl), whisk together the all-purpose flour and fine sea salt. Make a well in the center and pour in the foamy yeast mixture and 1/4 cup of the olive oil. Using a wooden spoon or the dough hook on low speed, mix until a shaggy, slightly sticky dough forms. If dough feels extremely dry, add up to 1–2 tablespoons water; if overly wet, add up to 2 tablespoons flour.
- 3
Knead
Knead the dough 5–8 minutes by hand on a lightly floured surface or 3–5 minutes in a stand mixer with a dough hook on medium-low, until the dough is smooth, elastic and slightly tacky but not sticky. The dough should hold shape and stretch without tearing.
- 4
First rise
Lightly coat a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl and turn to coat all sides with oil. Cover the bowl with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.
Shaping & Second Rise
- 5
Prepare the pan
Drizzle remaining olive oil (about 2–3 tablespoons) into a 9x13-inch baking pan (or equivalent half-sheet). Spread oil to coat the bottom and sides so dough won’t stick and will crisp at edges.
- 6
Stretch into the pan
Gently deflate the risen dough and transfer it to the prepared pan. Using oiled hands, press and stretch the dough to the corners and edges; don’t worry if it resists — allow it to rest 5 minutes and stretch more. The dough should be roughly 1-inch thick.
- 7
Topping & Baking
- 8
Dimple the dough
Preheat oven to 450°F (230°C) while the dough is finishing its second rise. Using your fingertips (lightly oil them to prevent sticking), press deep dimples all over the dough surface, about 1–2 inches apart. The dimples help trap the oil and toppings.
- 9
Add toppings and finish
Drizzle the remaining 2 tablespoons of olive oil (plus optional extra 1 tablespoon) evenly over the dough, letting oil pool in the dimples. Sprinkle the chopped rosemary and distribute the garlic slices across the surface. If using, drizzle the teaspoon of honey or malt syrup thinly over the dough to enhance color and flavor. Finish with a scattering of coarse or flaky sea salt.
- 10
- 11
Cool and serve
Remove focaccia from the oven and let cool in the pan for 5–10 minutes. Transfer to a cutting board, drizzle with a little extra olive oil if desired, and slice into squares or long strips. Serve warm or at room temperature.