FOCACCIA
Ingredients
1 ¾ cups warm water at 40–43°C (105–110°F)
1 ½ tsp instant yeast
1 tsp honey, sugar or agave
4 tbsp Olivelle Nocellara Italian Extra Virgin Olive Oil, plus extra for drizzling
4 cups) white bread flour
10g (2 tsp) fine sea salt
toppings of your choice
Flaky Maldons Sea Salt, for sprinkling
Recommended Kitchen Tool: A #8 cast iron pan is perfect for focaccia because it holds and distributes heat beautifully, helping create that golden, crispy bottom and perfectly baked edges while keeping the center soft and airy.
Instructions
Stage 1: Build the Dough
1. Add the warm water, yeast, honey, and 1 tablespoon of olive oil to a large bowl. Whisk until the yeast has dissolved. Add the flour and salt and stir until a shaggy dough forms and there are no dry spots left. Cover and let rest at room temperature for 15 minutes.
2. Now it’s time to strengthen the dough. Lightly wet your hand, grab one section of dough, and gently pull it upward before folding it back over itself. Continue working your way around the bowl until you have stretched the dough from all sides. It doesn’t need to look perfect. You’re simply building strength and structure.
3. Cover and let the dough rest for another 15 minutes. Repeat the stretching process. The dough should already feel smoother and more elastic.
4. Cover the bowl once more and let the dough rise for 1 to 1½ hours. You’re looking for a dough that has grown significantly in size and feels light, airy, and bubbly. A warmer kitchen will speed things up, while a cooler kitchen may require more time.
Stage 2: Into the Pan
5. Coat your baking pan lightly with olive oil and line it with parchment paper. Pour the remaining olive oil over the parchment, making sure the bottom and sides are well coated. This generous layer of oil is key to creating a crisp, flavorful crust.
6. Gently loosen the dough from the bowl using lightly oiled hands or a dough scraper. Transfer it to the prepared pan.
7. Lightly oil your hands and gently fold the dough over itself a couple of times to create some structure. Turn the dough so it fits the shape of your pan, then flip it so the smooth side is facing up.
8. Cover the pan loosely with an upside-down baking pan or lightly oiled parchment. The goal is to keep the surface of the dough from drying out while it rises.
9. Let the dough rise for another 1 to 1½ hours. It should become noticeably puffier and begin spreading toward the edges of the pan. If your kitchen is cool, give it a little extra time.
Stage 3: Dimple, Top & Bake
10. Once the dough is soft, puffy, and filled with bubbles, it’s ready for the fun part. If it hasn't reached the edges of the pan, gently stretch it into place with oiled hands.
11. Heat your oven to 430°F with the rack positioned near the bottom of the oven.
12. Drizzle the dough with another 1 to 2 tablespoons of olive oil. Coat your fingertips with oil and gently press them straight down into the dough, creating dimples across the entire surface. Don't be afraid to press deeply.
13. Finish with flaky sea salt and whatever toppings you’re using. Press toppings gently into the dough so they settle into the dimples.
14. Bake for 18 to 25 minutes, until the focaccia is deeply golden on top and crisp around the edges.
15. Let it sit in the pan for a few minutes, then move it to a cooling rack. This keeps the bottom from getting soft.
16. Finish with another drizzle of olive oil, if desired. Let the focaccia cool for 15 to 20 minutes before cutting or tearing into it. Serve warm and enjoy!
Recipe by: Lacey Ostermann
