Description
This focaccia recipe is inspired by the traditional flavors of Italy, passed down through generations. We’ve taken the best parts of classic recipes and added a little something special from Grandma’s kitchen: a touch of honey in the dough. It might seem simple, but it adds a subtle sweetness that makes this focaccia truly unforgettable. Get ready to bake a bread that’s crispy on the outside, fluffy on the inside, and bursting with flavor.
Equipment:
- Large mixing bowl
- Whisk
- Plastic wrap or kitchen towel
- 9×13 inch baking sheet
- Parchment paper (optional)
- Stand mixer (optional)
Ingredients
Units
Scale
- 4 cups (500g) bread flour, or all-purpose flour, plus more for dusting
- 2 teaspoons (10g) fine sea salt
- 1 teaspoon (3g) active dry yeast or instant yeast
- 2 cups (470ml) lukewarm water
- 1 tablespoon (21g) honey
- 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
- 1 tablespoon coarse sea salt, for sprinkling
- 2 sprigs fresh rosemary, leaves removed and chopped (optional)
Instructions
- In a large bowl, whisk together the flour and fine sea salt.
- In a separate bowl, combine the lukewarm water, honey, and yeast. Let it sit for a few minutes until the yeast is dissolved and a little foamy.
- Pour the yeast mixture into the dry ingredients. Add the olive oil. If using a stand mixer, use the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until a shaggy dough forms.
- Continue to mix, either by hand or with the mixer, for about 5-7 minutes, until the dough starts to come together and becomes smoother. It will still be sticky, don’t worry.
- Lightly oil a clean bowl. Transfer the dough to the oiled bowl, turning it over to coat it in oil.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 2-3 hours, until doubled in size. Or, for even better flavor, let it rise in the refrigerator overnight (8-12 hours).
- Generously oil a 9×13 inch baking sheet. If you like, line it with parchment paper for easier cleanup, and oil the parchment as well.
- Carefully transfer the risen dough to the prepared baking sheet. Gently stretch and press the dough to fill the pan, being careful not to deflate it too much.
- Cover the baking sheet with plastic wrap or a kitchen towel. Let the dough rise again for about 45 minutes to an hour, until puffy.
- Preheat your oven to 450°F (232°C).
- Once the dough has risen, use your fingers to make deep dimples all over the surface. It is fun to get creative with designs.
- Drizzle generously with extra-virgin olive oil, making sure some pools in the dimples. Sprinkle with coarse sea salt and chopped rosemary, if using.
- Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The internal temperature should read around 200°F (93°C).
- Remove from the oven and let it cool slightly on a wire rack before slicing and serving.
Notes
- The Secret Ingredient: The addition of honey in the dough is what sets this recipe apart. Honey not only adds a delicate sweetness but also helps with browning and moisture retention, resulting in a more flavorful and tender focaccia. It complements the savory olive oil and salt perfectly, creating a balanced and delicious flavor profile.
- Flour Power: Bread flour is ideal for focaccia because of its higher protein content, which develops gluten and results in a chewier texture. But don’t worry if you only have all-purpose, it will still work great.
- Cold Proof: A long, cold rise in the refrigerator is a game-changer. It allows the yeast to work slowly, developing a deeper, more complex flavor in the dough.
- Get Creative with Toppings: While this recipe sticks to classic salt and rosemary, feel free to experiment with other toppings like olives, cherry tomatoes, onions, or different herbs.
Nutrition
- Serving Size: 1 Slice
- Calories: 250kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g