Focaccia

Our Favorite Focaccia Recipe

 
 
 

There’s something incredibly satisfying about mixing simple ingredients, watching the dough come alive, and pressing your fingers into it to create those classic dimples. The olive oil, the herbs, the anticipation while it bakes—your kitchen smells amazing, and it feels a little magical. It’s hands-on, forgiving, and fun from start to finish, with a warm, golden reward at the end.

A few toppings Michelle and I enjoy are Rosemary, Olives, Cherry Tomatoes, or Sliced Garlic. Have fun with it!

INGREDIENTS

  • 2¼ tsp active dry yeast

  • 2 tsp. honey

  • 5 cups (625g) all-purpose flour

  • 5 tsp. Diamond Crystal or 1 tbsp Morton kosher salt

  • 6 tbsp extra-virgin olive oil, divided, plus more for hands

  • 4 tbsp unsalted butter, plus more for pan

  • fresh rosemary

  • flaky sea salt

INSTRUCTIONS

  1. Whisk active dry yeast, 2 tsp honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again.

  2. Add 5 cups (625 g) all-purpose flour and 5 tsp Diamond Crystal or 1 tbsp Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.

  3. Pour 4 tbsp extra-virgin olive oil into a big bowl that will fit in your refrigerator. This dough is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.

  4. Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. Don’t skip this step, it will ensure that the focaccia doesn’t stick. Pour 1 tbsp extra-virgin olive oil into the centre of the pan.

  5. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball.

  6. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours.

  7. Place a rack in middle of oven and preheat to 450°F.

  8. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready.

  9. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won't need to do this if using a baking pan). Dimple focaccia all over with your fingers, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan).

  10. Bake focaccia until puffed and golden brown all over, 20–30 minutes.

  11. Cut up and serve with your favorite olive oils and balsamic vinegars.

  12. If you make this recipe, let us know and send us pictures!