Focaccia

— The Method

How it comes together.

1. Step 01

   In a large bowl, mix the warm water, yeast, and honey, then add the flour, salt, and olive oil. Stir until no dry patches remain and the dough becomes shaggy, loose, and sticky. Cover and let it rest for 15 minutes so the flour hydrates fully before you begin handling it. This early rest makes the dough easier to strengthen without forcing it.

2. Step 02

   Perform a series of stretch-and-folds in the bowl, lifting one side of the dough and folding it back over itself until the mass tightens slightly. Repeat this every 15 minutes for 3 to 4 rounds, keeping your hands lightly wet so the dough does not tear or cling. With each round, it should feel smoother, more elastic, and more alive under your fingers. By the end, it will still be soft, but it should hold tension much better.

3. Step 03

   Drizzle a generous amount of olive oil into a sheet pan, then transfer the dough into the pan and turn it so the surface is coated. Let it rise until doubled and visibly bubbly, about 1 1/2 to 2 hours depending on the room temperature. The dough should look pillowy and tremble slightly when the pan moves. That lightness is what gives focaccia its beautiful open crumb.

4. Step 04

   Preheat the oven to 230°C. Mix the water and olive oil for the brine, then pour it lightly over the dough before dimpling deeply with your fingertips all across the surface. Press confidently so your fingers nearly reach the pan, creating valleys that will hold the oil, salt, and any toppings. Scatter over flaky sea salt, rosemary, and tomatoes if using, then bake until the top is deeply golden and the edges are crisp and caramelized.

   — Sponsored · mid article

   Ad placeholder · slot —

5. Step 05

   Remove the focaccia from the oven and let it cool in the pan for a few minutes before lifting it onto a rack. The crust should crackle softly, while the interior stays moist, airy, and almost custardy. I like to brush the surface with a final touch of olive oil for shine and aroma. Serve warm or at room temperature, ideally torn by hand rather than sliced too neatly.