Step 1
Whisk one ¼-oz. envelope energetic dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it ought to foam or a minimum of get creamy; if it doesn’t your yeast is useless and you must begin once more—verify the expiration date!).
Step 2
Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and blend with a rubber spatula till a shaggy dough types and no dry streaks stay.
Step 3
Pour 4 Tbsp. extra-virgin olive oil into a giant bowl that can slot in your fridge. This pet goes to rise! Switch dough to bowl and switch to coat in oil. Cowl with a silicone lid or plastic wrap and chill till dough is doubled in dimension (it ought to look very bubbly and alive), a minimum of 8 hours and as much as 1 day. For those who’re in a rush, you may as well let it rise at room temperature till doubled in dimension, 3–4 hours.
Step 4
Generously butter a 13×9″ baking pan, for thicker focaccia that’s excellent for sandwiches, or an 18×13″ rimmed baking sheet, for focaccia that is thinner, crispier, and nice for snacking. The butter could seem superfluous, however it’ll make sure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into heart of pan. Preserving the dough within the bowl and utilizing a fork in every hand, collect up edges of dough farthest from you and raise up and over into heart of bowl. Give the bowl 1 / 4 flip and repeat course of. Do that 2 extra instances; you need to deflate dough whilst you type it right into a tough ball. (We realized this method from Alexandra Stafford, who makes use of it to form her no-knead bread.) Switch dough to ready pan. Pour any oil left in bowl over and switch dough to coat it in oil. Let rise, uncovered, in a dry, heat spot (like close to a radiator or on prime of the fridge or a preheating oven) till doubled in dimension, a minimum of 1½ hours and as much as 4 hours.
Step 5
Place a rack in center of oven; preheat to 450°. To see if the dough is prepared, poke it along with your finger. It ought to spring again slowly, leaving a small seen indentation. If it springs again shortly, the dough isn’t prepared. (If at this level the dough is able to bake however you aren’t, you may chill it as much as 1 hour.) Frivolously oil your fingers. If utilizing a rimmed baking sheet, gently stretch out dough to fill (you in all probability will not want to do that if utilizing a baking pan). Dimple focaccia throughout along with your fingers, such as you’re aggressively enjoying the piano, creating very deep depressions within the dough (attain your fingers all the best way to the underside of the pan). Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia till puffed and golden brown throughout, 20–half-hour.
Step 6
Maintain off on this final step till you are able to serve the focaccia: Soften 4 Tbsp. unsalted butter in a small saucepan over medium warmth. Take away from warmth. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves should you’re garlic-shy or as much as 4 should you adore it). Return to medium warmth and prepare dinner, stirring typically, till garlic is simply evenly toasted, 30–45 seconds. (Or, should you favor uncooked garlic to toasted garlic, you may grate the garlic into the recent butter, off warmth, then brush instantly.)
Step 7
Brush garlic-butter throughout focaccia and slice into squares or rectangles.
Do Forward: Focaccia is finest eaten the day it’s made, however retains nicely within the freezer. Slice it into items, retailer it in a freezer-safe container, then reheat it on a baking sheet in a 300° oven.
Editor’s notice: This focaccia recipe was first printed on-line in February 2020. Head this fashion for extra of our greatest bread recipes →
