Ligurian Olive Oil Focaccia

Ingredients

• 3 cups all-purpose flour
• 1.5 teaspoons instant yeast
• 1.5 teaspoons kosher salt
• 1.25 cups warm water (110°F)
• ½ cup extra-virgin olive oil, divided
• 1 tablespoon coarse sea salt for topping

Instructions

1. 1

   Pour 1.25 cups of warm water (110°F—warm to the touch but not hot) into a large mixing bowl. Sprinkle 1.5 teaspoons of instant yeast over the water and let it sit for 1 minute to bloom. The yeast will begin to foam slightly as it hydrates.

2. 2

   Add 3 cups of all-purpose flour and 1.5 teaspoons of kosher salt to the bowl. Using a wooden spoon or your hands, stir until a shaggy, sticky dough forms—you should see no dry flour at the bottom of the bowl.

3. 3

   Turn the dough out onto a lightly floured work surface. Knead for 8-10 minutes, adding only a pinch of flour if it sticks to your hands—the dough should remain soft and slightly tacky. You'll feel the dough become smoother and more elastic as gluten develops.

4. 4

   Drizzle 2 tablespoons of extra-virgin olive oil over the inside of a clean large bowl. Place the kneaded dough in the bowl and turn it to coat all sides in oil—this prevents a dry crust from forming during rising.

5. 5

   Cover the bowl with a damp kitchen towel or plastic wrap. Set it in a warm, draft-free spot (like an oven with the light on, or a warm corner of your kitchen) for 25-30 minutes, until the dough has risen by about half its volume and is puffy but not yet doubled.

6. 6

   While the dough rises, preheat your oven to 425°F (220°C). Drizzle 2 tablespoons of extra-virgin olive oil over a 9-by-13-inch rimmed baking sheet, making sure to coat the bottom and sides evenly.

7. 7

   Turn the risen dough onto the oiled baking sheet. Using your fingertips (lightly oiled if sticky), gently stretch and press the dough to cover the entire sheet, working from the center outward. The dough will be soft and may spring back slightly—go slowly and let it relax between stretches. Aim for an even thickness of about 1/2 inch.

8. 8

   Using your fingertips, press deep dimples all over the surface of the dough—these signature indentations should go about 1/4 inch deep and be spaced roughly 2 inches apart. The dimples give focaccia its characteristic texture and help trap the olive oil.

9. 9

   Drizzle the remaining 2 tablespoons of extra-virgin olive oil evenly over the top, letting it pool slightly in the dimples. Sprinkle 1 tablespoon of coarse sea salt over the surface—the salt will stay on top rather than dissolve into the dough, giving you those wonderful bursts of saltiness in each bite.

10. 10

    Place the baking sheet in the preheated 425°F oven. Bake for 18-22 minutes, until the top is deep golden brown—look for color that's rich but not burnt, especially around the edges. The focaccia should smell fragrant and feel springy when you press the center gently.

11. 11

    Remove the focaccia from the oven and let it cool in the pan for 5 minutes. This brief resting time allows the structure to set so it holds together when you lift it out. Transfer to a cutting board or wire rack to cool for another 5-10 minutes before cutting into squares or rectangles and serving.

Tools you’ll need

• large mixing bowl
• wooden spoon
• work surface
• 9-by-13-inch rimmed baking sheet
• kitchen towel or plastic wrap
• oven
• instant-read thermometer (optional, for water temperature)

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