Ingredients

2 cups warm water

2 1/4 tsp active dry yeast

1 tsp granulated sugar

5 cups all-purpose flour

1 1/2 tbsp kosher salt

1/4 cup extra-virgin olive oil

Extra olive oil, for drizzling

Several pinches flaky sea salt

Chopped flat-leaf parsley, for garnish

Freshly grated parmigiano reggiano cheese

4 tbsp salted butter

4 cloves garlic, minced or pressed

Instructions

Step 1: In a medium mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Whisk thoroughly and let sit for 10 minutes until the mixture becomes foamy to activate the yeast.

Step 2: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour and kosher salt. Add the foamy yeast mixture and knead on low speed for 6 minutes until the dough is stretchy and pulls away from the sides. If no mixer is available, knead by hand until smooth and elastic.

Step 3: Lightly oil a large bowl with olive oil. Transfer the dough into the bowl and turn it to coat evenly with oil. Cover tightly with plastic wrap and refrigerate for 24 hours to develop flavor and texture.

Step 4: Remove dough from the fridge. Pour 1/4 cup olive oil into a 9×13-inch metal baking pan and spread evenly. Place the dough in the pan and gently stretch it toward the edges. Cover and rest for 15 minutes, then use fingertips to stretch fully. Cover tightly and let rise at room temperature for 3 hours.

Step 5: Preheat the oven to 450℉ and allow it to sit fully heated for 5-10 minutes. Uncover the dough, drizzle with a couple tablespoons of olive oil, and create deep dimples all over with your fingertips. Sprinkle with flaky sea salt. Bake 20-25 minutes until deeply golden, rotating halfway through for even browning.

Step 6: While baking, melt the salted butter in a small saucepan over medium to medium-low heat. Add minced garlic and sauté for about one minute until fragrant and slightly golden. Remove immediately to prevent burning and pour into a heatproof bowl.

Step 7: Remove the focaccia from the oven. Immediately brush the warm garlic butter evenly over the top. Garnish with chopped parsley and freshly grated parmigiano reggiano. Let cool slightly on a wire rack to keep crispness, or slice and serve warm.

Tips & Variations

For a more herbaceous flavor, add rosemary or thyme to the dough or sprinkle on top before baking.

Use bread flour instead of all-purpose for a chewier texture.

If you prefer less garlic intensity, reduce the garlic cloves or sauté for less time.

Try topping with caramelized onions or sun-dried tomatoes for a savory twist.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 10 minutes until smooth and elastic. It might take a little longer but the results will be just as good.

Why is the dough refrigerated for 24 hours?

Refrigerating the dough allows slow fermentation, which enhances both flavor and texture, producing a lighter, airier focaccia with a more complex taste.