1Whisk yeast, honey, and water; let sit 5 minutes.
2Whisk yeast, honey, and water; let sit 5 minutes.
3Whisk yeast, honey, and water; let sit 5 minutes.
4Add flour and salt; mix until a shaggy dough forms.
5Add flour and salt; mix until a shaggy dough forms.
6Add flour and salt; mix until a shaggy dough forms.
7Pour olive oil into a bowl; transfer dough, coat in oil, cover, and chill for at least 8 hours or up to 1 day (or 3–4 hours at room temperature).
8Pour olive oil into a bowl; transfer dough, coat in oil, cover, and chill for at least 8 hours or up to 1 day (or 3–4 hours at room temperature).
9Pour olive oil into a bowl; transfer dough, coat in oil, cover, and chill for at least 8 hours or up to 1 day (or 3–4 hours at room temperature).
10Generously butter a baking pan; pour olive oil into the center.
11Generously butter a baking pan; pour olive oil into the center.
12Generously butter a baking pan; pour olive oil into the center.
13Gather and lift dough edges into the center of the bowl; transfer to prepared pan, coat with oil, and let rise until doubled.
14Gather and lift dough edges into the center of the bowl; transfer to prepared pan, coat with oil, and let rise until doubled.
15Gather and lift dough edges into the center of the bowl; transfer to prepared pan, coat with oil, and let rise until doubled.
16Preheat oven to 450°F; lightly oil hands; stretch dough if using a baking sheet.
17Preheat oven to 450°F; lightly oil hands; stretch dough if using a baking sheet.
18Preheat oven to 450°F; lightly oil hands; stretch dough if using a baking sheet.
19Dimple focaccia with fingers; drizzle with olive oil and sprinkle with flaky sea salt.
20Dimple focaccia with fingers; drizzle with olive oil and sprinkle with flaky sea salt.
21Dimple focaccia with fingers; drizzle with olive oil and sprinkle with flaky sea salt.
22Bake for 20–30 minutes until puffed and golden brown.
23Bake for 20–30 minutes until puffed and golden brown.
24Bake for 20–30 minutes until puffed and golden brown.
25Melt butter and grate garlic; cook until lightly toasted.
26Melt butter and grate garlic; cook until lightly toasted.
27Melt butter and grate garlic; cook until lightly toasted.
28Brush garlic butter over focaccia and slice into squares or rectangles.
29Brush garlic butter over focaccia and slice into squares or rectangles.
30Brush garlic butter over focaccia and slice into squares or rectangles.
Ingredients
1 ¼-oz. envelope active dry yeast
1 ¼-oz. envelope active dry yeast
1 ¼-oz. envelope active dry yeast
2 tsp. honey
2 tsp. honey
2 tsp. honey
5 cups all-purpose flour
5 cups all-purpose flour
5 cups all-purpose flour
5 tsp. Diamond Crystal or Morton kosher salt
5 tsp. Diamond Crystal or Morton kosher salt
5 tsp. Diamond Crystal or Morton kosher salt
6 Tbsp. extra-virgin olive oil
6 Tbsp. extra-virgin olive oil
6 Tbsp. extra-virgin olive oil
4 Tbsp. unsalted butter
4 Tbsp. unsalted butter
4 Tbsp. unsalted butter
0 flaky sea salt
0 flaky sea salt
0 flaky sea salt
2 garlic cloves
2 garlic cloves
2 garlic cloves
Equipment
medium bowlrubber spatulabig bowlsilicone lid or plastic wrap13x9" baking pan or 18x13" rimmed baking sheetforkmicroplanesmall saucepan
Tips
Letting the focaccia dough rise in the fridge for 8 to 24 hours results in a slow ferment, developing flavor and air bubbles. Cold dough is easier to handle.
For sandwich bread, use a 13x9" baking pan; for a thinner, crispier focaccia, use an 18x13" rimmed baking sheet.
To see if the dough is ready, poke it with your finger; it should spring back slowly.
Focaccia is best eaten the day it’s made but keeps well in the freezer.
Feel free to experiment with toppings and seasonings (cherry tomatoes, rosemary, Parmesan, black pepper, pecorino).