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olive oil focaccia

the crunchy top & soft interior feel like a pillowy, crispy delight. the olive oil brings out the slightly salty & yeasty signature focaccia flavors. the active preparation time is only a little over 10 minutes. enjoy with avocado slices, fresh berries, or on its own!

(serves 6 & takes 12 minutes + 8½ hours idle)


1 ¼-oz envelope active dry yeast

2 tsp honey

5 cups all-purpose flour

1 tbsp morton kosher salt

6 tbsp extra-virgin olive oil

4 tbsp unsalted butter + more for pan

flaky sea salt

2 garlic cloves


1. in a medium bowl, whisk yeast, honey, & ½ cup lukewarm water & let sit 5 minutes. mix in flour & salt. in a large bowl, pour oil. add dough & turn to coat in oil. cover with plastic & chill 8 hours.

2. butter a baking pan. pour 1 tbsp oil into center of pan. with dough in bowl, using a fork, gather edge of dough farthest from you & lift over into center of bowl. repeat 3 times. transfer dough to pan. let rise, uncovered, in a warm spot, 1½ hours.

3. preheat oven to 450°F. with fingers, dimple focaccia. drizzle with 1 tbsp oil & sprinkle with salt. bake 20 minutes.

4. meanwhile, in a small saucepan over medium heat, melt 4 tbsp unsalted butter. remove from heat. peel & grate garlic cloves. add to butter & cook over medium heat 1 minute. brush focaccia with garlic butter & slice into rectangles.


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