The following content may contain affiliate links. When you click and shop the links, we receive a commission.
Living with a chef always has its perks! Especially as a total foodie myself. Ian and I are constantly recipe testing and improving upon things we cook. We even love attempting to make foods we try at restaurants. There have been a few recipes over the last year or so that we’ve had a blast perfecting, and our family focaccia recipe is one of them! There are few things that bring me instant comfort the way that a great slice of freshly baked bread does. It’s just so comforting, and I love the way that the whole house fills with the smell of it! We both wanted to try and make focaccia we loved since it can be so easily topped with lots of seasonal ingredients to customize. We absolutely love how this recipe has turned out, and I knew it was time to share it with all of you! I’ll admit that any kind of bread making isn’t necessarily “easy”. It does take the better part of a day in terms of rising, baking, prepping, etc. But the results are so worth it! It’s also a great weekend family activity. My kids love helping with this. Try the recipe, and let me know how you like it!
Ingredients…
- 1 (1/4 oz.) packet dry active yeast
- 2.5 cups hot water (from the tap)
- 2 Tsp Honey
- 5 cups All-Purpose Flour
- 1 Tbsp Kosher Salt
- 6 Tbsp Extra Virgin Olive Oil
- 4 Tbsp Unsalted butter
- 1 pinch flaky salt
- 1 Tbsp Italian Dipping seasoning
in this picture
Step 1:
Dissolve Honey and Add Yeast
Dissolve the honey in the hot water, then add the packet of dry yeast, and gently whisk until it’s completely incorporated. Within 3-5 minutes, you should see bubbles forming at the surface of the liquid, and the yeast should begin to float. If you do not see this, it may mean that the yeast is no longer live and you should start over with a new yeast packet.
Step 2:
Add flour and salt
Add your flour and salt into the liquid, and mix with a spatula. A craggy textured dough should form.
Step 3:
Flip Dough in Olive Oil
Pour 4 Tbsp of the olive oil into a large metal mixing bowl, and put your dough in it. Flip your dough ball over several times so it’s completely covered in the oil. Completely cover the bowl with tinfoil and either place it in the fridge for 8 hours or up to overnight– OR if you’re in a rush you can leave it out in a warm spot such as the oven. When we did this step, we turned the oven to 200 degrees for 5 minutes, turned the oven off, and then placed the bowl inside.
Step 4:
Prep Pan
After the dough has risen, generously butter a half sheet pan. Pour 1 Tbsp of Olive oil onto the pan to help it not stick.
Step 5:
Fold Dough
Remove the covering from the bowl of dough. Using two forks, grab the edges of the dough and start pulling it towards the center. Keep rotating the bowl and repeating the process until the ball of dough has been folded into itself.
Step 6:
Place dough on pan
Plop the dough ball upside down onto the sheet pan. Add your last little bit of Olive Oil at this point, and allow the bread dough to rise longer in a warm dry spot, for approximately 1.5-4 hours. You’ll know your dough is ready to bake if you poke it and it springs back.
Step 7:
Gently pull, stretch and dimple
When you’re ready to bake, preheat your oven to 450 degrees. Lightly oil your hands, and if the dough hasn’t expanded into all corners of the sheet pan, gently use your hands to pull and stretch it to fit. Gently use your fingers to put dimples in the face of the focaccia dough.
Step 8:
Add salt and herbs
Sprinkle your pinch of flaky salt and the dipping herbs onto the top of the focaccia dough.
Step 9:
Bake and Enjoy!
Place your sheet pan on the middle rack of the oven, and bake for 20-30 minutes or until golden. Enjoy!
Our Family Focaccia Recipe
Equipment
- 1 oven
- 1 Refrigerator
- 1 Sheet Pan
- 1 Mixing Bowl
- 1 whisk
- 1 Spatula
- 2 Forks
Ingredients
- 1 packet dry active yeast, 1/4 oz.
- 2.5 cups hot water, from the tap
- 2 tsp honey
- 5 cups all-purpose flour
- 1 tbsp kosher salt
- 6 tbsp extra virgin olive oil
- 4 tbsp unsalted butter
- 1 pinch flaky salt
- 1 tbsp Italian Dipping Seasoning
Instructions
- Dissolve the honey in the hot water, then add the packet of dry yeast, and gently whisk until it's completely incorporated. Within 3-5 minutes, you should see bubbles forming at the surface of the liquid, and the yeast should begin to float. If you do not see this, it may mean that the yeast is no longer live and you should start over with a new yeast packet.
- Add your flour and salt into the liquid, and mix with a spatula. A craggy textured dough should form.
- Pour 4 Tbsp of the olive oil into a large metal mixing bowl, and put your dough in it. Flip your dough ball over several times so it's completely covered in the oil. Completely cover the bowl with tinfoil, and either place it in the fridge for 8 hours or up to overnight– OR if you're in a rush you can leave it out in a warm spot such as the oven. When we did this step, we turned the oven to 200 degrees for 5 minutes, turned the oven off, and then placed the bowl inside.
- After the dough has risen, generously butter a half sheet pan. Pour 1 Tbsp of Olive oil onto the pan to help it not stick.
- Remove the covering from the bowl of dough. Using two forks, grab the edges of the dough and start pulling it towards the center. Keep rotating the bowl and repeating the process until the ball of dough has been folded into itself.
- Plop the dough ball upside down onto the sheet pan. Add your last little bit of Olive Oil at this point, and allow the bread dough to rise longer in a warm dry spot, for approximately 1.5-4 hours. You'll know your dough is ready to bake if you poke it and it springs back.
- When you're ready to bake, preheat your oven to 450 degrees. Lightly oil your hands, and if the dough hasn't expanded into all corners of the sheet pan, gently use your hands to pull and stretch it to fit. Gently use your fingers to put dimples in the face of the focaccia dough.
- Sprinkle your pinch of flaky salt and the dipping herbs onto the top of the focaccia dough.
- Place your sheet pan on the middle rack of the oven, and bake for 20-30 minutes or until golden. Enjoy!
Nutrition
Shop the post…
Sorry to bother you. When I click on “Print This Recipe” it take me back to your homepage. The recipe looks delicious and I can’t wait to try it.
We tried on our end and it’s working! Maybe clear your cache or make sure your browser isn’t blocking popups? Sorry about that!
The same thing happened to me with the “print recipe” button.