Ingredients
Equipment
Instructions
- Proof the yeast: In a small bowl, combine the 1¾ cups warm water, yeast (2¼ teaspoons or one packet), and 1 teaspoon honey. Stir gently and let stand 3–5 minutes, until foamy. Add 2 tablespoons olive oil.
- Make the dough: In a large bowl, combine 4 cups flour and 1½ teaspoons salt and whisk together. Add the wet ingredient / yeast mixture and stir until a soft, slightly sticky dough forms.
- Knead: Turn out onto a lightly floured surface and knead for about 6 minutes, keeping the dough as moist as possible (only adding flour to the surface or your hands if the dough sticks so much that you can’t work with it). (Or knead in a stand mixer with a dough hook on medium-low for about 4 minutes.)
- First rise: Spray a medium large bowl with cooking spray or rub it with a bit more olive oil, then place the dough in it, turning it over so that all sides have touched the oiled surface. Cover the bowl loosely and let it rise in a warm place for at least 90 minutes, until doubled in size.
- Shape and second rise: Spread 1 tablespoon olive oil across the bottom and sides of 12″ cast iron skillet. Put a little oil on your hands, punch down the dough in the bowl with your fist, then spend about two minutes pulling and folding it, still in the bowl. Shape it into a disk about 1 inch thick, and gently place it into the oiled skillet. It may not touch all sides at this point, but will expand as it rises. Cover lightly with a towel and let rise another 45–60 minutes. Preheat the oven to 450℉ during the last part of the second rise.
- Prepare for baking: Brush the risen dough with 2 tablespoons olive oil, then use your fingers to put dimples across the surface of the dough, pushing down lightly until you feel the pan. There should be a dimple about every 1½ to 2 inches. Sprinkle generously with Zippy Sicilian or your other favorite Italian spice mix.
- Bake: Put the bread in the 450℉ oven and set the timer for 5 minutes. When it buzzes, reduce the heat to 400℉. Bake for about 17 to 22 more minutes, until golden brown and lightly crusted on top. The loaf should sound hollow when tapped. If your loaf is done but the top isn’t browned to your liking, you can broil for 1 minute for a darker crust, watching carefully to ensure that it doesn't burn.
- Optional: Brush with more olive oil while hot after removing from the oven.
- Serve: Cool 5-10 minutes before removing from the skillet and slicing. Serve warm.
Notes
Dough texture: Keep the dough slightly sticky. Adding too much flour during kneading can make the finished focaccia less tender.
Pan choice: A 12-inch cast-iron skillet gives this version its deeper loaf and soft crumb. A baking sheet will produce a flatter focaccia.
Zippy Sicilian: We prefer our Zippy Sicilian spice mix as the topping, but if you use another Italian spice mix, choose one that is chunky with herbs and salt.
Make-ahead and leftovers: The focaccia keeps well in the refrigerator and reheats beautifully.
Doneness: A hot oven helps create the crust. Look for a deeply golden top and a loaf that sounds hollow when tapped.
All steps are highlighted below in the Join Me in the Test Kitchen(s) section.
Don't be afraid to broil for a moment, but watch it carefully to keep your masterpiece from burning!