Italian Focaccia Bread Recipe

1. Whisk together the warm water, yeast (See Note 1) and the honey in a small bowl. Put the bowl in a warm, draft-free place until the yeast is bubbling and aromatic, for 15 minutes (See Note 2). At this point I usually turn the oven light on to warm up the oven. This is where I’ll let the dough rise later.

Hand Method - Option 1

1. In a large bowl add the flour, kosher salt, 1/2 cup olive oil and the yeast mixture. Mix using a heavy spoon or rubber spatula until you have a shaggy dough.
2. Lightly coat olive oil on the inside of a large bowl (this really rises) and add the dough to the bowl. Cover with light towel and put it in a warm place (microwave or oven turned off). Let rest 15 minutes.
3. Do some stretch and folds – starting on one side of the bowl grab the dough and pull up and over the top, pressing dough down. Rotate bowl 90 degrees and repeat the process. Do this 2 more times. Cover and put it in a warm place (microwave or oven turned off). Let rest another 15 minutes.
4. Do another round of stretch and folds. Cover and put it in a warm place (microwave or oven turned off). Let rest 30 minutes. Go to Prep in Pan / Bake below.

Mixer Method - Option 2

1. In the bowl of a mixer fitted with the dough hook, add the flour, kosher salt, 1/2 cup olive oil and the yeast mixture and turn on low speed. Once the dough has come together, continue to knead for 3 minutes on a medium speed until it becomes smooth and soft.
2. Lightly coat olive oil on the inside of a large bowl (this really rises) and add the dough to the bowl. Cover with light towel and put it in a warm place (microwave or oven turned off) until the dough has doubled in size, at least 1 hour.

Prep in Pan

1. Add 2 tbsp olive oil to the bottom of a 18x13” baking sheet with edges like a jelly roll pan (if you want a thicker bread use a 13x9” pan) and top with parchment paper. Spread the remaining 1/4 cup olive oil all over parchment paper to edges. Pour the dough onto the pan and fold into thirds (it should look like a burrito-like shape). Slide it lengthwise and flip it over, seam side down, smooth side on top. Gently press a little to the edges to flatten slightly. Cover with similar pan inverted or light towel to cover in a warm place (microwave or oven turned off) and let proof for 1 hour. It should double in size and fill the pan completely.

Bake

1. If you’ve proofed dough in oven with light on - remove first and then Preheat the oven to 425°F.
2. Drizzle dough with some more olive oil and begin pressing into the dough with your fingertips to dimple all over (spreading your fingers out and if you make finger holes all the way through the dough it is OK).
3. At this point either sprinkle the top of the focaccia with some coarse sea salt and or sesame seeds and lightly drizzle a little oil on top. You can really add any toppings of choice (See Note 3). Bake the focaccia about 18-20 minutes and top is golden brown. Remove from the oven and let it cool before cutting into 24 squares and serve.