Focaccia

In a large bowl, dissolve the yeast in 1/2 cup warm water (about 100° to 110ºF) and the honey. Let the mixture stand until it’s frothy and bubbling, about five minutes. Editor’s Tip: If the mixture does not froth here, discard it and start over. Make sure your yeast isn’t expired, and use a cooking thermometer to check the water temperature. (No honey? No problem! Use 1 tablespoon granulated sugar instead.)

Add the flour, 1/4 cup olive oil, kosher salt and the remaining 3/4 cup warm water to the yeast mixture. Using a wooden spoon or a stand mixer with the paddle attachment, stir everything together until the dough is smooth, stretchy and somewhat wet. Editor’s Tip: There’s no need to knead. By mixing, we’re ensuring the focaccia will have a tender texture. Over-kneading the dough develops too much gluten, resulting in dense, tough bread.

Scrape down the sides of the bowl until everything falls in the middle. Cover the bowl with a clean kitchen towel, and let the dough rise in a warm place until it’s doubled in size, about 45 minutes. Editor’s Tip: If your dough is having a hard time rising, follow our bread-proofing tricks.

Preheat your oven to 425°. Using a pastry brush or your fingers, brush a 13x9-inch baking dish or a 12-inch cast-iron skillet with 1 tablespoon of the olive oil. Editor’s Tip: If you’re using a baking dish instead of a cast-iron skillet, we highly recommend sticking with a metal pan. A metal pan conducts heat better, resulting in an evenly baked, golden-brown focaccia.

Gently scrape the dough out of the bowl and directly into the prepared pan. With oiled hands, gently spread the dough to all the edges of the pan. If the dough springs back, wait 10 minutes and stretch it again. Using the tips of your fingers, make indentations in the dough. Editor's Tip: Press down enough so you feel the bottom of the pan, but don’t break through the dough.

Now is the time to add any toppings if you’d like, but you can keep it simple and just use olive oil. Drizzle the remaining 2 tablespoons olive oil on top of the dough. Let the dough rise in a warm place until it has doubled in size, 30 to 40 minutes.

If desired, sprinkle with sea salt. Bake the focaccia until it’s golden brown, 20 to 25 minutes. Cut the focaccia into squares, and serve warm.