House Made Focaccia Recipe
Make House Made Focaccia Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Focaccia Dough
Topping / Finishing
Method
Focaccia Dough
- 1
Activate yeast
In a medium bowl, combine warm water (1 1/4 cups), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy. If no foam forms, discard and start with fresh yeast.
- 2
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together all-purpose flour (3 1/2 cups) and fine sea salt (2 tsp).
- 3
Combine and knead
Make a well in the flour. Pour the foamy yeast mixture and 1/4 cup of the olive oil (from the 3/4 cup) into the center. Mix with a wooden spoon or on low speed until a shaggy dough forms. Knead by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or knead in the mixer on medium speed for 5–6 minutes. If dough is very sticky, sprinkle up to 2–4 tablespoons additional flour but keep dough slightly tacky.
- 4
First rise
Lightly oil a large bowl with olive oil (use remaining oil from dough amount). Place the dough in the bowl, turning once so all sides are lightly coated. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1 1/2 hours.
Shaping, Proofing & Baking
- 5
Prepare pan
Generously oil a 9x13-inch baking pan (or equivalent rimmed sheet pan) with about 1 tablespoon of olive oil so dough won't stick.
- 6
Stretch dough into pan
Gently press the risen dough into the prepared pan using oiled hands. Stretch the dough evenly to the corners. If it resists, let it rest 10 minutes and try again.
- 7
Second rise and dimpling
Cover the pan loosely with plastic wrap or a damp towel and let the dough rest for 20–30 minutes until slightly puffy. Preheat oven to 425°F (220°C) during the last 15 minutes of this rest. Using your fingertips, press deep dimples into the surface of the dough at 1–2 inch intervals, pushing down to the pan but not through the dough.
- 8
Add toppings and oil
Drizzle the remaining olive oil (about 2 tablespoons) evenly over the dough, working it into the dimples with your fingers. Scatter the chopped rosemary (2 tbs), thin garlic slices (2 cloves), and optional halved cherry tomatoes or mixed olives (1/2 cup) across the surface. Sprinkle coarse or flaky sea salt (1 tsp) evenly.
- 9
Bake
Bake in the preheated 425°F (220°C) oven for 18–22 minutes, rotating pan halfway through, until focaccia is golden brown on top and cooked through. Internal crumb should spring back when pressed lightly.
- 10
Finish and cool
Remove from oven and immediately brush with a light additional drizzle (about 1 tsp) of olive oil if desired. Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, sliced into pieces appropriate for the Oysters Soups and Salads section (approximately 8 pieces).