Ingredients
For the Dough:
1 1/2 cups warm water, about 105–110°F
2 1/4 teaspoons active dry yeast, 1 standard packet
1 tablespoon granulated sugar
3 1/2 cups all-purpose flour
1 1/2 teaspoons fine salt
1 tablespoon olive oil
For the Pan and Topping:
4 tablespoons olive oil, divided
3 garlic cloves, finely minced
1/2 cup finely grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon flaky sea salt
2 tablespoons finely chopped fresh parsley or chives
Instructions
1. Pour the warm water into a large mixing bowl.
2. Stir in the granulated sugar, then sprinkle the active dry yeast over the surface.
3. Let the mixture stand for 5 to 10 minutes, until creamy and foamy.
4. Add the all-purpose flour, fine salt, and 1 tablespoon olive oil.
5. Stir with a sturdy wooden spoon until no large pockets of dry flour remain. The dough should be soft and sticky.
6. Continue folding and stirring the dough in the bowl for 3 to 4 minutes. You may also knead it gently with lightly oiled hands.
7. Lightly oil a clean bowl and transfer the dough into it.
8. Turn the dough once to coat the surface lightly with oil.
9. Cover the bowl with plastic wrap or a clean kitchen towel.
10. Let the dough rise in a warm, draft-free place for about 60 minutes, or until doubled in size.
11. Pour 2 tablespoons olive oil into a 9-by-13-inch metal baking pan.
12. Tilt the pan so the oil evenly coats the bottom and corners.
13. Transfer the risen dough to the prepared pan.
14. Turn the dough once so both sides receive a light coating of oil.
15. Use oiled fingertips to gently stretch the dough toward the corners of the pan.
16. If the dough springs back, let it rest for 10 minutes before stretching it again.
17. Cover the pan loosely and let the dough rise for another 20 to 30 minutes, until puffy.
18. Preheat the oven to 425°F while the dough completes its second rise.
19. Combine the remaining 2 tablespoons olive oil with the minced garlic in a small bowl.
20. Coat your fingertips lightly with olive oil.
21. Press your fingertips deeply into the risen dough to create dimples across the entire surface.
22. Spoon the garlic oil evenly over the dough, allowing some to collect inside the dimples.
23. Sprinkle the grated Parmesan, Italian seasoning, and flaky sea salt evenly over the top.
24. Bake for 20 to 24 minutes, until deeply golden around the edges and across the surface.
25. Let the focaccia rest in the pan for 5 minutes.
26. Carefully transfer it to a wire cooling rack to keep the bottom crisp.
27. Sprinkle with chopped parsley or chives.
28. Cool for another 10 minutes before slicing and serving.
Notes
Keep the dough soft and sticky. Adding too much flour can produce dense, heavy focaccia.
Use lightly oiled hands instead of extra flour when handling and stretching the dough.
The warm water should be approximately 105–110°F. Water that is too hot may damage the yeast.
Let the dough rise until visibly doubled rather than relying only on the suggested time.
Use a metal baking pan for the crispiest edges and bottom crust.
Finely grated Parmesan spreads and browns more evenly than thick shredded Parmesan.
Do not overload the dough with toppings because heavy toppings may prevent it from rising properly.
Roasted garlic may replace fresh garlic for a sweeter and milder flavor.
Olives, rosemary, halved cherry tomatoes, caramelized onions, or a small amount of shredded mozzarella may be added.
Store cooled focaccia in an airtight container at room temperature for up to 2 days.
Reheat slices in a 350°F oven for 5 to 8 minutes to restore the crisp edges.