Focaccia Recipe
You Have Been Served:
  • 6¼ cups flour
  • 2 tablespoons salt
  • 1 teaspoon instant yeast
  • 3½ cups warm water
  • ¼ cup extra-virgin olive oil, plus more for greasing and drizzling
  • ¼ cup roasted garlic
  • 1 tbsp chopped fresh rosemary
  • ½ cup freshly grated parmesan
  • coarse sea salt
  • freshly cracked black pepper
  1. whisk flour, salt and yeast in a large bowl (photo 1)
  2. add the warm water and stir with a wooden spoon until the flour is incorporated and the dough is sticky (photo 2)
  3. pour ¼ cup olive oil down the sides of a large clean bowl
  4. transfer the dough to the new bowl, spoon a little oil from the sides over the top and cover the top tightly with plastic wrap (photo 3)
  5. put the bowl in the refrigerator to rise for at least 8 hours or for up to 2 days (I just leave it overnight) (photo 4)
  6. when you're ready to bake, oil an 18 x 13-inch baking sheet or line with parchment
  7. pour the dough onto the prepared pan and spread it out pan as much as possible (photo 5)
  8. put the dough in a warm place and let it rise until it doubled (depending upon the season, this can take between ½ an hour and 2 hours)
  9. when the dough is ready it should be room temperature, spread out and fluffy
  10. heat the oven to 450F
  11. pat down the dough to an even thickness of about 1 inch and make a bunch of indentations in the dough with your fingertips (like you're playing chords on a piano)
  12. dot the dough with spoonfuls of roasted garlic, and sprinkle with rosemary, parmesan, salt and pepper, then drizzle with a couple of teaspoons of olive oil (photo 6 and 7)
  13. bake, rotating once, until the top is golden brown (about 20-30 minutes depending upon your oven) (photo 8 and 9)
  14. transfer the baking sheet to a wire rack to cool (or, as in my house, watch as your family rips it to shreds in seconds with burning fingers)
Recipe by You Have Been Served at