focaccia

A pan pizza recipe for those who love a thick and crispy crust that's golden on the botton, but puffy and soft under the layers of sauce and mozzarella.

Foolproof Pan Pizza Recipe

bread flour (14 ounces;

kosher salt (0.35 ounces;

instant yeast (0.15 ounces;

water (9.5 ounces; about 1 cup plus 3 tablespoons)

extra-virgin olive oil

pizza sauce,

mozzarella cheese (see note)

Toppings

basil leaves (optional)

grated Parmesan or Pecorino Romano cheese (optional)

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. (The bowl should be at least 4 to 6 times the volume of the dough to account for rising.)

Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature (no warmer than 75°F) for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl. In a hot kitchen, the dough may overproof near the end of that range.

Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into 2 pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets or round cake pans (see note). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours (at room temperatures above 75°F, the dough may require less time to rise; at temperatures below 65°F/18°C deg;F, it may require more time). After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F (290°C).

After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

Top each round of dough with 3/4 cup sauce, spreading sauce to the very edge with the back of a spoon. Sprinkle evenly with mozzarella cheese, all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top of each pizza, if desired.

Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut each pizza into 6 slices and serve immediately.

Fresh, hearty focaccia bread is incredibly simple to make with this no-knead method. It&#039;s perfect for sandwiches or dunking into soups and stews. 

No-knead Focaccia Bread

all-purpose flour (0.61)

tsp instant yeast (0.02)

tsp salt (0.03)

water (0.00)

Tbsp cornmeal (0.03)

Italian seasoning (0.30)

The night before, combine the flour, salt and yeast in a bowl. Stir until everything is evenly combined. Add the water and stir until it forms one cohesive, sticky, shaggy ball of dough with no dry flour left on the bottom of the bowl. If there is still dry flour in bowl, add a little water (1-2 Tbsp) until the dough comes together (scroll down to the step by step photos for examples). Loosely cover the bowl and let sit at room temperature for 12-18 hours.

The next day the dough will be wet, bubbly, and very fluffy. Dust the top of the dough with some flour, then scrape the dough from the sides of the bowl. Turn the dough over on itself a few times until it forms a ball in the center of the bowl.

Line a baking sheet with foil then drizzle with 1 Tbsp olive oil. Spread the oil to coat the surface of the foil, then sprinkle cornmeal on top of the oil.

Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking.

Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.

Preheat the oven to 425ºF. Using your fingers, press dimples into the risen dough. Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, allow the focaccia to cool before slicing and serving.

Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads

Focaccia

strong bread flour,

dried fast action yeast

tsp fine sea salt

tbsp olive oil,

tsp flaky sea salt

¼ small bunch of rosemary, sprigs picked

Tip the flour into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.

Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.

Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.

Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.

Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

Adapted from my favorite yeasted, slow-rise focaccia recipe — <a href="https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/">overnight refrigerator focaccia</a> — this recipe replaces the yeast with a sourdough starter.
UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card. 
What you need to make this recipe...:
<ul>
<li>...a sourdough starter. I bought mine from <a href="https://breadtopia.com/store/sourdough-starter-live/" target="_blank" rel="noopener">Breadtopia</a>. It was easy to activate. There are no instructions on the package itself; follow the instructions on the <a href="https://breadtopia.com/starter_instructions/">video here</a>.</li>
<li>...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours.</li>
<li>...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference.</li>
</ul>
Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit.
Timing:
The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours.
The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. <a href="https://www.amazon.com/gp/product/B001E0FNMK/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B001E0FNMK&amp;linkId=75293fd68fc6f88c717036e4cb5109e3" target="_blank" rel="nofollow noopener">A straight sided vessel </a> (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.)
A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise.
Troubleshooting: If you have issues with your dough being too sticky, please read this post: <a href="https://alexandracooks.com/2020/08/28/why-is-my-sourdough-so-sticky-plus-fixes-to-4-common-sourdough-mistakes-and-faqs/">Why is my sourdough so sticky? The 4 common mistakes.</a>
Flour choice: 
<ul>
<li>I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.</li>
</ul>

Simple Sourdough Focaccia

g (about 2.5 teaspoons) kosher salt

512 g (about 4 cups) bread flour, see notes above

extra-virgin olive oil, divided, plus more for drizzling

Nice, flaky sea salt,

Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn&#8217;t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated.

If time permits, perform one &#8220;fold&#8221;: 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. See video for guidance.

Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen — in summer, for instance, my sourdoughs double in 6 hours; in winter, they double in 18 hours. Do not use an oven with the light on for the bulk fermentation — it will be too warm. It is best to rely on visual cues (doubling in volume) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.).

When dough has doubled, place 2 tablespoons of olive oil into a 9&#215;13-inch pan. (I have been using this USA Pan, which I love. I have had no sticking issues. If you are using a glass pan, you may, as a precaution, want to butter it it first — I have had disasters with bread sticking when I&#8217;ve used oil alone with other baking vessels.)

Drizzle dough with a tablespoon of olive oil. Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down.  Video guidance here. 

Rub top of dough with oil. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled.

Heat oven to 425ºF. Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.

Just made this for the first time. WOW! Great taste and texture and very easy to follow. Tests my patience But we’ll worth the wait.

This is the most simple and marvelest recipe. 
It turns out perfectly well every time and it's delicious.
Everyone loves it. Thank you so much for sharing your recipe.

I did my initial rise on the counter yesterday then put into baking pan &amp; fridge overnight as it got too late to bake. Finished up the final 5-6 hour rise back on the counter, poked my finger holes, sprinkled with everything bagel seasoning then baked. I was worried it wouldn’t turn out because it was SO wet it barely held the holes.  Despite my fears, it rose and crusted beautifully!  Hubby said it was quite literally the best bread he’s ever eaten.  I might mess with the hydration ratio be t time but it’s hard to mess with perfection! 

I used this recipe to make focaccia yesterday (thank you) and it is delicious but on the dry side, especially the crust which is quite hard and hasn't softened as sourdough bread crust usually does. Any idea why?

https://www.youtube.com/watch?v=koEppmNnT0A

This sourdough focaccia bread recipe is so easy and so delicious. If you've been curious about sourdough, this is the recipe I think you should start with. There's no complicated shaping or scoring, no preheated and heavy dutch ovens. This requires a sourdough starter, which I suggest you buy, and time. That's it. If you've got no bread-baking skills, don't sweat it. You can do this. 

Do check the full recipe here for notes about baking vessels, and water quantities and timing, which can vary depending on location/environment: https://alexandracooks.com/2019/03/22/simple-sourdough-focaccia-a-beginners-guide/

Amazing and Delicious Sourdough Focaccia

This garlic focaccia is a riff on garlic bread, complete with roasted garlic cloves studded throughout and garlic butter brushed across the top. It takes only a few minutes of real work and produces soft, tender, chewy focaccia that's as good as any you've tasted.

Easy Roasted-Garlic Focaccia Recipe

For the Focaccia:

garlic

(75 milliliters) extra-virgin olive oil, divided

Kosher salt, for seasoning

all-purpose or bread flour (17 1/2 ounces; about 3 1/4 cups)

kosher salt (1/2 ounce; about 1 tablespoon)

instant yeast (0.15 ounce; about 1 teaspoon)

water (11 1/2 ounces;

For the Garlic Butter:

unsalted butter

oregano

red pepper flakes

For the Focaccia: Adjust oven rack to center position and preheat oven to 350°F (180°C). Remove 4 cloves garlic from head and set aside. Place remaining head in the center of a sheet of aluminum foil. Drizzle with 1 tablespoon (15ml) olive oil and season with salt. Wrap tightly with foil and place in an oven-safe cast iron, carbon steel, or stainless steel skillet, then transfer to oven. Roast until garlic is completely tender, about 1 hour. Remove from oven and refrigerate until ready to use the next day.

Combine flour, salt, yeast, and water in a large bowl. (To account for rising, the bowl should be at least 4 to 6 times the volume of the dough.) Mix with hands or a wooden spoon until no dry flour remains. 

Cover bowl tightly with plastic wrap, making sure that edges are well sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl.

Add 3 tablespoons (45ml) olive oil to a 12-inch cast iron skillet or large cake pan. Transfer dough to pan by tipping it out of the bowl in one large blob. Turn dough to coat in oil. Using a flat palm, press dough around skillet, flattening it slightly and spreading oil around the entire bottom and sides of pan. Cover tightly with plastic wrap and let dough stand at room temperature for 2 hours. After the first hour, adjust oven rack to middle position and preheat oven to 550°F (290°C).

At the end of the 2 hours, dough should mostly fill skillet, up to its edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of dough to let any air bubbles underneath escape. Repeat, moving around dough, until no air bubbles are left underneath and dough is evenly spread around skillet. Peel roasted garlic cloves and break up large cloves into 2 or 3 pieces each. Scatter roasted garlic evenly over surface of dough, then push down on each clove until it is embedded in a deep well of dough.

Transfer skillet to oven and bake until top is golden brown and bubbly and bottom appears golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. If bottom is not as crisp as desired, place pan on a burner and cook over medium heat, moving pan around to cook evenly, until bottom of focaccia is crisp, 1 to 3 minutes.

Meanwhile, Make the Garlic Butter: Mince 4 reserved raw cloves of garlic. Combine remaining 1 tablespoon (15ml) olive oil with butter in a small skillet and melt over medium-low heat. Add garlic, oregano, and pepper flakes and cook, stirring, until fragrant and garlic is just beginning to brown, about 1 minute. Transfer to a small bowl and season with salt.

When focaccia has finished baking, spread garlic butter over top with a spoon. Transfer to a cutting board, allow to cool slightly, slice, and serve. Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for about 10 minutes before serving.

Here's what you need: warm water, active dry yeast, olive oil, all-purpose flour, salt, dried thyme, black pepper, fresh rosemary, mixed tomato, fresh rosemary, caramelized onion, garlic, mixed olive, parmesan cheese, mozzarella cheese, gorgonzola cheese

Herbed Flatbread (Focaccia) 4 Ways Recipe By Tasty

water

pack active dry yeast

olive oil

all-purpose flour

salt

thyme

black pepper

rosemary

oz tomato,

rosemary,

caramelized onion,

garlic,

oz olive,

cheese,

mozzarella cheese,

oz gorgonzola cheese,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Herbed Flatbread (Focaccia) 4 Ways Recipe by Tasty

Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)

In a large bowl, mix flour, salt, pepper, and herbs together.

Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.

Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.

NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.

Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.

Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.

Cover and let the dough rise until it doubles in size about 1 hour.

While the dough rises, prepare a large baking sheet by generously coating it with olive oil.

Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.

Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.

Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.

Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F (230˚C) while the dough is resting.

Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an 1-inch (2 ½ cm) thick.

Using your fingers, poke the the dough all over--creating small dimples across the surface.

Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That’s ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.

Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.)

Once finished with the toppings, liberally sprinkle the breads with a coarse salt.

Bake at 450˚F (230˚C) for 20-25 minutes until golden brown.

Allow the bread to cool for 10 minutes before cutting into equal pieces.

https://vid.tasty.co/output/27853/mp4_640x640/1490804574

Adapted from the focaccia and pissaladière recipes in Bread Toast Crumbs.
A few notes:

I've been baking the focaccia in two 9-inch Pyrex pie plates. Butter + oil is essential to prevent sticking.
Other pan options include: A 9x13-inch pan — do not split the dough in half, if you use this option, which will create a thicker focaccia (I love this USA pan for this one). A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches.
As always, for best results, use a digital scale to measure the flour.
I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.
Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.


The Best, Easiest Focaccia Bread Recipe

(512 g) all-purpose flour

(10 g) kosher salt

(8 g) instant yeast

butter

olive oil, divided

flaky sea salt,

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.

Line two 8- or 9-inch pie plates or a 9&#215;13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)

Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9&#215;13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9&#215;13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.

Set a rack in the middle of the oven and preheat it to 425°F. Pour another tablespoon of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.

Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

I made this dough (weighed out the bread flour) with the intention of making focaccia. I left it in the fridge for 27 hours. Then I decided to make pizza instead as the dough was essentially the same. It was absolutely wonderful. The crust had a light, airy yet chewy texture. I will never use a recipe other than this. I think the secret is just as you stated... handle the dough minimally.  This pizza was better than any high-end restaurant made pizza I’ve ever had. I cannot thank you enough for the step by step instructions! If I could give it 10 stars I would!

https://www.youtube.com/watch?v=UI7KidsTbLI

Want to know the secret to incredible focaccia every time? A cold, refrigerator rise. This focaccia bread recipe is nearly foolproof (especially if you use a digital scale) and incredibly delicious. It's one of my favorite breads to make year round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but remember: you have to plan ahead as it needs that overnight, refrigerator rise.

Find the full recipe here: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

The Best Focaccia Bread

It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.

Easy No-Knead Olive-Rosemary Focaccia With Pistachios Recipe

(17 1/2 ounces, about 3 1/4 cups) all-purpose or bread flour

(.5 ounces, about 1 tablespoon) kosher salt

(.15 ounces, about 1 teaspoon) instant yeast

(11 1/2 ounces, about 1 1/2 cups minus 1 tablespoon) water

extra-virgin olive oil, divided

green olives, sliced

Coarse sea salt

Combine flour, salt, yeast, and water in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times the volume of the dough to account for rising.

Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl.

Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Form into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour half of oil in the bottom of a 12-inch cast iron skillet or large cake pan. Transfer dough to pan, turn to coat in oil, and position seam-side-down. Using a flat palm, press the dough around the skillet, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough stand at room temperature for 2 hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.

At the end of the 2 hours, dough should mostly fill the skillet up to the edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the skillet. Spread olives and pistachios all over the surface of the dough and press down on them with your fingertips to embed slightly. Drizzle with remaining olive oil. Sprinkle with rosemary and coarse salt.

Transfer skillet to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. Using a thin spatula, loosen focaccia and peek underneath. If bottom is not as crisp as desired, place pan on a burner and cook over medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Transfer to a cutting board, allow to cool slightly, slice, and serve. Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F oven for about 10 minutes before serving.

This easy focaccia recipe is the best! Just mix, rest, stretch and chill overnight to let all that amazing flavor develop. Perfect for using as a base for those beautiful focaccia bread art projects.

Focaccia Bread Art Recipe

sugar

active dry yeast ((2 1/2 teaspoons))

olive oil (1/4 cup)

Tablespoon flakey salt

flour all-purpose

rosemary (chopped)

Vegetables, herbs and meats for topping

Combine your first cup of warm water with your yeast and sugar and mix to combine. Set it aside for about 5 minutes or until it looks foamy

Place the water/yeast mixture in the bowl of your stand mixer with the bread hook attached. You can also make this dough by hand with a bowl and spoon but you&#x27;ll have to use some elbow grease.

Add in about 1 cup of flour and mix on low until combined

Add in the rest of your water, the olive oil and the salt and half of your remaining flour. Mix on low until combined

Continue adding in your flour while mixing on low until the dough pulls away from the sides of the bowl. If it&#x27;s still too sticky, add in a couple more Tablespoons of flour until it comes together. The dough will be very soft though

Keep mixing on low until your dough develops enough gluten that when you touch it, it bounces back. I took my dough out of the bowl and finished kneading it on the countertop for about 2 minutes until the dough bounced back.

Place your dough into a bowl with about a Tablespoon of olive oil. Cover with plastic wrap and let rise in a warm place for 1-2 hours or until it has doubled in size. If you&#039;re using active dry yeast, it will take longer to proof to double. Keep an eye on it.

Pour enough olive oil into a 12&quot;x17&quot; sheet pan (or any pan of similar size) so there is a thin layer of oil covering the entire bottom of the pan

Put some olive oil on your hands to prevent sticking and then pull the focaccia dough out of the bowl. It will be very loose. Divide into two if you deisre.  Lay it in the pan and begin stretching it. If it shrinks back, walk away for about 15 minutes to let the gluten relax before you stretch again. Don&#039;t worry about getting it to the edges if you divided it in half.

Once you&#039;re done stretching, cover it with plastic wrap and place it into the fridge overnight to develop flavor.

When you&#x27;re ready to bake your bread, take it out of the fridge and let it warm up for about 30 minutes. Dimple the surface with your oiled fingers to create some areas where the olive oil can collect.

Drizzle a good amount olive oil onto the top of the bread until all the dimples have a little oil in them. Sprinkle flakey salt on top.

After your focaccia has risen for 30 minutes, decorate the top any way you like with veggies, herbs and meats. See the blog post above for more ideas.

Brush all your veggies and herbs with more olive oil to prevent burning.

Bake in the oven at 450ºF for 20-25 minutes or until the focaccia bread is nice and golden.

Because of the toppings, this bread is best enjoyed the day of. Refrigerate leftovers. Re-heating the bread in the oven for 5-10 minutes at 350ºF will bring back that chewy texture.

Turn your focaccia bread into an art masterpiece! This focaccia recipe is ultra-soft and chewy and my favorite bread to make as an appetizer or side dish for dinner. Get creative with your favorite herbs and veggies to make a beautiful centerpiece that tastes as good as it looks.

Focaccia Art

This chocolate sourdough focaccia is fluffy, soft and moist that it tastes even better than a chocolate cake! 🥰 

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