• 6 tablespoons olive oil divided
• 2-1/2 cups water warm (approx. 110℉ / 43°C)
• 2-1/4 teaspoons instant yeast or active dry yeast
• 1 tablespoon honey
• 5 cups all-purpose flour
• 1 tablespoon salt
• 3 tablespoons unsalted butter divided
• Flaky sea salt for topping bread, optional

• 2 teaspoons minced garlic
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1/4 teaspoon pepper

• In a medium bowl, whisk together the yeast, honey, and warm water. Let this mixture sit undisturbed for 5 minutes. During this time, the yeast should become active, forming a creamy and foamy layer on top. This is your proof that the yeast is alive and ready to bake!
• Optional Herbed Oil (for herbed focaccia): If you’re making plain focaccia, simply skip this step. For a flavorful herbed version, combine 6 tablespoons of olive oil with minced garlic, fresh thyme, fresh rosemary, and pepper in a small saucepan. Heat gently over low heat for 5–10 minutes, or until the herbs become incredibly fragrant. Be careful not to burn the garlic. Remove from heat and set aside to cool completely before using.
• In a large mixing bowl, combine the all-purpose flour and salt. Add the activated yeast mixture to the flour and stir with a sturdy spoon or spatula until a shaggy, wet dough forms. This dough will be very sticky, and that’s perfectly normal. Use your spatula to press all the dough to one side of the bowl. Pour in 4 tablespoons of plain olive oil (or the cooled herbed oil if making herbed focaccia).

  Using both your hands, gently lift and turn the dough over itself twice, ensuring it is fully coated in the olive oil. This minimal handling helps develop the gluten without traditional kneading.

• Cover the bowl tightly with plastic wrap, ensuring an airtight seal. Transfer the dough to the refrigerator and allow it to chill for a minimum of 8 hours, and up to 24 hours. This long, cold fermentation is crucial for developing deep, rich flavors. When you check it in the morning, the dough should appear bubbly and have a noticeable wobble to it, indicating its activity. (See Note 3 if you wish to bake sooner).
• Prepare your baking pan (refer to Note 1 for pan size options). Generously grease the pan by rubbing 1 tablespoon of softened butter all over the bottom and sides. Follow this with a light spray of cooking spray to ensure a non-stick surface. Drizzle 1 tablespoon of plain or herbed olive oil (depending on your chosen focaccia type) evenly across the bottom of the pan.
• Remove the dough from the refrigerator. Using two forks, gently gather the dough from the side farthest from you and lift it up and over the center of the bowl. Rotate the bowl a quarter turn and repeat this folding process. Do this two more times, for a total of 4 gentle folds. This helps redistribute the yeast and strengthen the dough structure. Carefully let the dough slide from the bowl into your prepared baking pan. Leave it uncovered and let it rise in a warm spot for 1.5–3 hours.

  You’ll know the dough is perfectly proofed when, if gently poked with a finger, it springs back slowly, leaving a slight indentation. If it springs back quickly, it needs a bit more time to rise.

• Preheat your oven to 450°F (230°C). Lightly coat your hands with about 1 teaspoon of olive oil. Gently press and stretch the dough to fill the entire pan. Using your fingertips, dimple the focaccia aggressively all over, as if you’re playing the piano. These dimples create those iconic air pockets and capture the olive oil. For plain focaccia, drizzle 1 additional tablespoon of olive oil evenly over the bread. Bake for 20–30 minutes if using a 13×18-inch half sheet pan, or 25–35 minutes if using a 9×13-inch pan, until the focaccia is beautifully puffed and deeply golden brown across the entire surface. Remove from the oven and let it stand for 10–15 minutes on a wire rack. This resting period allows steam to finish cooking the bread and prevents it from becoming gummy. For herbed focaccia, brush generously with the remaining 1 tablespoon of cooled herbed oil immediately after removing it from the oven.
• For plain focaccia: Just before serving, melt the remaining 2 tablespoons of butter. Use a pastry brush to gently brush the melted butter over the warm bread, which adds a rich, soft finish. If desired, sprinkle with flaky sea salt for extra crunch and flavor. Cut the focaccia into squares and enjoy warm. For delicious sandwiches, simply slice each square horizontally in half to create two perfect layers.

Note 2: Accurate Flour Measurement: The amount of flour can significantly impact the final texture of your focaccia. Measuring flour incorrectly is a common baking pitfall. For the most accurate results, especially with a sticky dough like focaccia, I highly recommend using a food scale to weigh your flour. If you don’t have a food scale, be sure to use the “spoon and level” method: spoon the flour into your measuring cup until it’s overflowing, then use the back of a straight knife or leveler to scrape off the excess, ensuring a precise measurement without compacting the flour.

Note 3: Baking Without Overnight Chilling (Faster Method): If you’re short on time and can’t chill the dough overnight, you can still achieve a wonderful focaccia. After mixing the dough, let it rise at room temperature (around 70°F / 21°C) until it has doubled in size, which typically takes about 90 minutes to 2 hours. Once doubled, proceed to spread it into your prepared pan and let it rise again until it doubles in size once more. Then, bake as directed. While this method is quicker, the overnight chill does impart a superior depth of flavor.

Storage & Reheating: Focaccia is best eaten on the day it’s made for optimal crispness and flavor. To store leftovers, slice the focaccia into individual portions. Wrap each piece tightly in plastic wrap to prevent freezer burn, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. To reheat, remove the plastic wrap and place the frozen focaccia slices directly on a baking sheet. Warm in a preheated 300°F (150°C) oven until thoroughly heated and somewhat crispy again.

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