Focaccia Recipe
house-made, wood-oven-baked foccaccia
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Ingredients
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Dough
Toppings
Method
Preparation
Activate Yeast
In a small bowl, combine warm water (110°F/43°C), sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until foamy.
Mix Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
Knead Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Baking
Prepare Baking Sheet
Preheat your wood oven to 450°F (232°C). Grease a 12x18 inch baking sheet with olive oil.
Shape Dough
Once the dough has risen, punch it down and transfer it to the baking sheet. Gently stretch and press it to fit the sheet.
Second Rise
Cover the dough with a damp cloth and let it rise again for about 30 minutes.
Add Toppings
After the second rise, use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil, sprinkle with fresh rosemary and coarse sea salt.
Bake Focaccia
Transfer the baking sheet to the preheated wood oven and bake for 20-25 minutes until golden brown.
Cool and Serve
Once baked, remove from the oven and let the focaccia cool on a wire rack for at least 10 minutes before slicing and serving.
