Focaccia Bread Recipe

Combine flour, salt, and yeast in a mixing vessel, whisking thoroughly to distribute ingredients evenly.

Pour warm water into the flour mixture, stirring until a soft, tacky dough forms with a shaggy texture.

Encase the bowl with plastic wrap and allow the dough to rest and develop flavor in the refrigerator for a minimum of 8 hours, with a maximum of 24 hours.

After chilling, gently transform the dough into a rounded shape using delicate hand movements.

Coat the interior of an 8-inch cake pan generously with olive oil, ensuring complete surface coverage.

Transfer the dough ball to the center of the prepared pan, then seal tightly with plastic wrap.

Let the dough proof at ambient temperature for approximately 2 hours, or until it expands to nearly fill the pan’s dimensions.

Preheat the oven to 450°F (230°C) during the final stages of dough rising.

Remove the plastic wrap and liberally drizzle remaining olive oil across the dough’s surface.

Create signature focaccia dimples by pressing fingertips firmly into the dough, reaching to the pan’s bottom and covering the entire surface.

Sprinkle dried oregano, basil, and sea salt evenly over the textured dough.

Bake in the preheated oven for 22-25 minutes, or until the focaccia achieves a golden-brown color and crisp exterior.