Crunchy and salty on the outside, light and fluffy in the middle. This focaccia recipe is packed with flavor and inspired by our ricotta recipe. We like to eat this as is with a side of fresh ricotta or cut it into squares and make meatball sandwiches out of it.
TimeAbout 1.5 hours total (20 minutes active)
Preheat oven to 450°F (230°C)
Heat water to 90°F (32°C)
Combine the water, honey and yeast in a bowl stirring 5 times. Let sit for about 10 minutes to activate yeast.
Combine the flour and salt in a large bowl or bowl of a standing mixer until incorporated.
Add bloomed yeast mixture to the flour mixture.
Knead the dough either by hand or a standing mixer using the dough hook attachment for 10 minutes. The dough should be really sticky.
Add your olive oil to a separate bowl. Once the dough has been kneaded for about 10 minutes, dump your dough into the bowl with your olive oil. Knead the olive oil into our dough by hand until the oil is well combined.
Cover the bowl with the dough with either a clean kitchen towel or plastic wrap and let sit for 60 minutes, or until doubled in size.
Coat a 9x13 glass or metal pan with butter. Dump the dough into your pan and stretch the dough as much as possible to meet the corners of the pan.
Allow the dough to rest for 20 minutes.
After 20 minutes, stretch the dough again to ensure an even layer on the bottom of your pan from corner to corner.
Next, take some extra virgin olive oil and drizzle over the top of the dough.
Using your fingers, press firmly to the bottom of the pan, but avoid poking holes all the way through. Continue to poke until all dough is dimpled.
Sprinkle dough with more salt, oregano or any other toppings you'd like.
Bake the focaccia at 450°F (230°C) until golden brown. This should take about 25 minutes
This can be eaten hot, but for best flavor, we recommend letting this rest for about 10 minutes on a wire rack.
This will keep for about 3 days.