Rustic, golden, and kissed with olive oil—this focaccia is a celebration of slow living and soulful flavors, straight from our kitchen to yours.
Ingredients
4 cups (500g) all-purpose flour
2 tsp sea salt
2¼ tsp active dry yeast (1 packet)
1½ cups warm water (not hot, just cozy)
2 tbsp extra virgin olive oil (plus more for drizzling)
1 tsp honey or raw sugar
Flaky salt for topping
Optional: fresh rosemary, cherry tomatoes, black olives, caramelized onions, or sun-dried tomatoes
Instructions
Awaken the yeast:
In a small bowl, stir together the warm water, yeast, and honey. Let it rest for 5–10 minutes until it bubbles—like the start of something magical.
Make the dough:
In a large mixing bowl, blend the flour and sea salt. Add the yeast mixture and olive oil. Mix with intention until a soft, slightly sticky dough forms.
Let it rise:
Transfer dough to a lightly oiled bowl, cover with a cloth, and let it rise in a warm corner of your kitchen until doubled in size—about 1 to 1½ hours. This is where patience becomes flavor.
Second rise in its home:
Gently stretch the dough into a greased 9x13-inch baking tray. Let it rise again, loosely covered, for another 30–45 minutes.
Finish with love:
Preheat the oven to 425°F (220°C). Dimple the dough with your fingertips. Drizzle generously with olive oil. Add toppings that speak to you and sprinkle with flaky salt.
Bake until golden:
Bake for 20–25 minutes or until the top is golden and the edges are crisp. Let it cool just enough to touch, but not so long you lose that warm aroma.
Serve with soul:
Slice into imperfect squares. Pair with your favorite soup, cheese, or eat it just as is—with your fingers and a smile.
🍞 From Our Table to Yours
This focaccia is more than bread. It’s a moment—warm, fragrant, and made to gather around.
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