Ingredients
Method
- Activate the Yeast:In a bowl, combine 1 and ½ cups lukewarm water, 1 teaspoon honey, and 1 packet yeast. Let it rest for 5-7 minutes until bubbles form.
- In a bowl, combine 1 and ½ cups lukewarm water, 1 teaspoon honey, and 1 packet yeast. Let it rest for 5-7 minutes until bubbles form.
- Prepare the Dough:In a large mixing bowl, combine 3 and ½ cups all-purpose flour and 1 and ½ teaspoons salt. Whisk until well incorporated.Add the yeast mixture to the flour and mix with a wooden spoon until a dough forms.Add 1 tablespoon extra virgin olive oil and continue mixing until fully incorporated.
- In a large mixing bowl, combine 3 and ½ cups all-purpose flour and 1 and ½ teaspoons salt. Whisk until well incorporated.
- Add the yeast mixture to the flour and mix with a wooden spoon until a dough forms.
- Add 1 tablespoon extra virgin olive oil and continue mixing until fully incorporated.
- Rest the Dough:Cover the dough and let it rest for 1 hour or until doubled in size.
- Cover the dough and let it rest for 1 hour or until doubled in size.
- Stretch and Fold:Perform a series of stretch and fold every 30 minutes for a total of four times. Soak your hands in cold water to prevent sticking.
- Perform a series of stretch and fold every 30 minutes for a total of four times. Soak your hands in cold water to prevent sticking.
- Prepare the Topping:In a small bowl, whisk together 2 tablespoons water, 2 tablespoons extra virgin olive oil, minced rosemary, and minced garlic to create the topping.
- In a small bowl, whisk together 2 tablespoons water, 2 tablespoons extra virgin olive oil, minced rosemary, and minced garlic to create the topping.
- Preheat the Oven:Preheat the oven to 450°F (230°C).
- Preheat the oven to 450°F (230°C).
- Prepare the Pan:Drizzle ¼ cup extra virgin olive oil in a 9x13-inch cake pan. Transfer the dough to the pan, shaping it to fit the pan. Ensure the dough is covered in olive oil.
- Drizzle ¼ cup extra virgin olive oil in a 9x13-inch cake pan. Transfer the dough to the pan, shaping it to fit the pan. Ensure the dough is covered in olive oil.
- Rest the Dough Again:Let the dough rest for an additional 1 hour. Use wet fingers to create dimples in the dough.
- Let the dough rest for an additional 1 hour. Use wet fingers to create dimples in the dough.
- Add the Topping:Pour the prepared topping over the dough and sprinkle with kosher salt.
- Pour the prepared topping over the dough and sprinkle with kosher salt.
- Bake:Bake for 22-25 minutes, or until the focaccia is golden brown.
- Bake for 22-25 minutes, or until the focaccia is golden brown.
- Cool:Allow the focaccia to cool on a wire rack for 10 minutes.
- Allow the focaccia to cool on a wire rack for 10 minutes.
- Serve and Enjoy:Slice and enjoy your perfectly soft focaccia!
- Slice and enjoy your perfectly soft focaccia!
Nutrition
Notes
Pro Tips:
Choose extra virgin olive oil that tastes slightly peppery or bitter – those flavors indicate high polyphenol content, which creates better flavor development and that signature focaccia aroma as it bakes in the dimpled pockets. After dimpling the dough, let it rest 10 minutes before adding toppings – this allows the oil to settle into the wells and prevents ingredients from sliding off during the final rise. I've learned to test dough readiness by gently shaking the pan – properly proofed focaccia dough will jiggle like gelatin but spring back when touched, not feel dense or sticky. Use coarse sea salt, not table salt, for finishing – the larger crystals won't dissolve completely during baking, giving you those satisfying bursts of salinity that contrast beautifully with the oil-rich crumb.
Choose extra virgin olive oil that tastes slightly peppery or bitter – those flavors indicate high polyphenol content, which creates better flavor development and that signature focaccia aroma as it bakes in the dimpled pockets. After dimpling the dough, let it rest 10 minutes before adding toppings – this allows the oil to settle into the wells and prevents ingredients from sliding off during the final rise. I've learned to test dough readiness by gently shaking the pan – properly proofed focaccia dough will jiggle like gelatin but spring back when touched, not feel dense or sticky. Use coarse sea salt, not table salt, for finishing – the larger crystals won't dissolve completely during baking, giving you those satisfying bursts of salinity that contrast beautifully with the oil-rich crumb.
