Basic Focaccia

Based on Epicurious’s “Rosemary Focaccia


  • 1 (1/4-ounce) package active dry yeast
  • 5 cups unbleached all-purpose flour plus additional for kneading
  • 1/4 cup plus 3 Tbsp extra-virgin olive oil
  • 1 Tbsp finely chopped herbs (rosemarry, tarragon, etc), and/or spices (red pepper)
  • 1 tsp coarse sea salt


  1. Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.
  2. Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms.
  3. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
  4. Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil.
  5. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
  6. Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
  7. Preheat oven to 425°F.
  8. Stir together the remaining 3 Tbsp oil and any herbs and spices you like.
  9. Make shallow indentations all over dough with your fingertips, then brush with the oil mixture, letting it pool in indentations.
  10. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
  11. Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.

Makes 8 slices


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