Description
This focaccia is everything you want in a homemade bread: easy to make, with no tricky techniques or fancy equipment required. It delivers the perfect contrast in texture — crispy on the outside, soft and airy on the inside. It’s also incredibly versatile.
Ingredients
Dough:
- 4 cups (500g) all-purpose flour
- 2 teaspoons salt (I use Maldon Sea Salt Flakes)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 3/4 cups (415ml) warm water
- 1 tablespoon honey
- 1/4 cup (60ml) olive oil, plus more for drizzling (I use California Extra Virgin Oil)
Try These Toppings
- 2 tablespoons olive oil
- 1 teaspoon flaky sea salt
- 1 tablespoon fresh rosemary (or dried)
- Optional: cherry tomatoes, garlic cloves, black olives, or caramelized onion
Instructions
In a small bowl, combine warm water, honey, and active dry yeast. Stir gently and let it sit for about 5–10 minutes until it becomes foamy.
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the activated yeast mixture along with 1/4 cup olive oil. Stir with a wooden spoon or use a stand mixer with a dough hook until the mixture forms a sticky dough.
Turn the dough onto a floured surface and knead it for about 8–10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for 5–6 minutes.
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Drizzle a generous amount of olive oil into a 9×13-inch baking dish or sheet pan. Transfer the risen dough into the pan and gently stretch it to fit. Let it rest for another 30 minutes so it puffs up slightly.
Preheat your oven to 425°F (220°C). Using your fingers, press deep dimples all over the dough. These dimples help trap the olive oil and create the classic focaccia texture.
Notes
To get that signature golden crust and rich flavor, use high-quality olive oil — it’s one of the key ingredients, so it’s worth using the good stuff. Let the dough take its time: a proper rise, especially an overnight one in the fridge, develops deeper flavor and better texture.
Don’t be afraid to experiment with toppings.
From sun-dried tomatoes and feta cheese to pesto swirls or caramelized onions, the possibilities are endless. When storing leftovers, keep it in an airtight container at room temperature for up to two days, or refrigerate for up to five.
To bring back its just-baked goodness, reheat it in the oven before serving.