About the Recipe
Some recipes you stumble upon. This one I chased. I've been working on this Focaccia for over a year — tweaking, testing, tasting — and I can finally say it's exactly what I wanted it to be. Golden on the bottom, airy and chewy in the middle, dimpled on top, and finished with a drizzle of olive oil and a sprinkle of flaky sea salt. Perfect every single time.
Focaccia is one of those breads that feels a little magical. It's not complicated — no stand mixer, no special equipment, just your hands and a little patience — but the result looks and tastes like something from a really good bakery. And once you make it, you'll understand why everyone loves it.
The version I'm sharing today is topped with Italian seasoning, fresh garlic, and parmesan cheese — savory, fragrant, and honestly perfect as a sandwich base. A thick slab with turkey layered on top? Yes. Always yes.
But the beauty of focaccia is that it's a canvas. I've loaded mine with roasted onions, rosemary, sun-dried tomatoes, and more — and I even have a sweet fall version that has been a bestseller at the farmers market.
The topping possibilities are truly endless.
Start this one in the morning and you'll have fresh bread on the table by afternoon. Your kitchen is going to smell incredible.
Ingredients
500 g bread flour
390 - 420 ml warm water (1.75 cups) warm water
15 ml (1 Tbs) EVOO
7 g (1.5 tsp) yeast
5 g (1 tsp) honey
10 g (2 tsp) fine sea salt
Toppings (see notes) - My version has Italian seasoning, fresh garlic and parmesan cheese
Instructions
In a large bowl, whisk together water, extra virgin olive oil, honey, and yeast. Add flour and salt, stirring until combined. Cover the mixture and let it rest for 15 minutes.
Uncover the dough, stretch and fold it eight times. Cover it again and let it rest for 15 minutes. Repeat the process, then allow it to rest for another 1 hour and 30 minutes.
(Watch video here: https://www.instagram.com/reel/DXxHMvTvWTu/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA== )
Line a 9x13 pan with parchment paper and then coat the bottom with olive oil. Place the dough in the pan. Fold it four times. Cover with plastic wrap and let it proof for an additional 1 to 1.5 hours.
Preheat oven to 430 degrees.
Pull dough to reach the corners of the pan. Add your preferred toppings, drizzle with EVOO, and then press dimples into the dough.
Bake for 18 to 24 minutes until golden brown and crispy.
Remove from oven and drizzle lightly with EVOO and sprinkle with sea salt.
Let it cool on a rack until it is cool enough to touch.
Notes
Variety is the spice of life - Experiment with these combinations or create your own favorite mix:
Savory classics: Kalamata olives and thinly sliced red onion, sun-dried tomatoes and fresh basil, cherry tomatoes, garlic, and fresh thyme, caramelized onions and Gruyère, prosciutto and fresh arugula (added after baking), everything bagel seasoning (yum!), lemon zest, fresh herbs, and flaky sea salt, roasted garlic and fontina cheese, pesto swirled on top before baking, sliced jalapeños and cheddar
Fancy/restaurant-style: Fig jam, gorgonzola, and walnuts, brie and honey with fresh thyme, goat cheese, roasted beets, and pistachios
Sweet versions: Baked apple pie topping (my recipe), cinnamon sugar and brown butter glaze, apple slices, cinnamon, and maple drizzle, pumpkin spice with cream cheese glaze, cranberry and orange zest with a vanilla glaze
