Focaccia

Ingredients

• 1 (¼-oz) envelope active dry yeast (about 2¼ tsp)
• 2 tsp honey
• 2½ cups lukewarm water
• 5 cups (625 g) all-purpose flour
• 5 tsp Diamond Crystal kosher salt
  (or 1 Tbsp Morton kosher salt)
• 6 Tbsp extra-virgin olive oil, divided, plus more for hands
• 4 Tbsp unsalted butter, plus more for pan
• Flaky sea salt
• 2–4 garlic cloves

Instructions

Step 1: Activate the Yeast

Whisk yeast, honey, and lukewarm water in a medium bowl. Let sit for 5 minutes until foamy or creamy.
If nothing happens, your yeast is dead — start over.

Step 2: Mix the Dough

Add flour and salt. Mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.

Step 3: First Rise (Cold or Room Temp)

Pour 4 Tbsp olive oil into a large bowl (big enough for the dough to double).
Transfer dough, turning to coat in oil. Cover and:

• Cold rise: Refrigerate 8–24 hours (best flavor)
• Quick rise: Room temperature 3–4 hours, until doubled

The dough should look bubbly and alive.

Step 4: Shape and Second Rise

Generously butter:

• a 13×9" pan for thick sandwich focaccia, or
• an 18×13" rimmed sheet for thinner, crispier focaccia

Add 1 Tbsp olive oil to the pan.

Using two forks, fold the dough over itself in the bowl 4 times (rotating the bowl each time) to gently deflate and shape it.

Transfer dough to pan, turning to coat in oil.
Let rise uncovered in a warm spot until doubled, 1½–4 hours.

Step 5: Dimple and Bake

Preheat oven to 450°F (232°C) with a rack in the middle.

Test dough readiness by poking it — it should spring back slowly and leave a slight indentation.

Lightly oil your hands. Stretch dough if needed, then dimple deeply all over, reaching the bottom of the pan.

Drizzle with remaining 1 Tbsp olive oil, sprinkle with flaky sea salt, and bake 20–30 minutes until puffed and golden brown.

Step 6: Make Garlic Butter

When ready to serve, melt butter over medium heat.
Grate garlic into butter and cook 30–45 seconds until just lightly toasted.

Optional: For raw garlic flavor, grate garlic into hot butter off heat and use immediately.

Step 7: Finish

Brush garlic butter generously over focaccia.
Slice into squares or rectangles and serve.

Make Ahead & Storage

Focaccia is best the day it’s made but freezes well.

• Slice and freeze in an airtight container
• Reheat on a baking sheet at 300°F until warmed through