Nobody does home-baked focaccia like the culinary queen Martha Stewart. Her perfectly golden and dense bread is already delicious but what if a few ingredients and a little extra time made it even better? Our Martha Stewart-Inspired Focaccia takes you through each step to make this process as easy as possible. Plus, it leaves room for a variety of toppings. Try adding in tomatoes in olive oil and basil, or caramelized onions and roasted garlic, or herbs like rosemary, thyme, and basil, or dried lavender and honey. Even if you choose to keep it simple with just sea salt over top, you’ll find the textures and flavors create a perfect bread for sandwiches or for serving alongside pasta.

What is Focaccia Anyways?

This rustic Italian bread is best known for its dimpled top and golden brown outside. It’s actually much like a pizza crust where you have a layer of crust surrounding a soft, bready center. Traditionally, it’s baked in a shallow pan, to allow the edges to crisp up while the center remains airy. You’ll find various regional variations incorporating ingredients like onions, tomatoes, or even figs. You’ll often find Focaccia as an antipasto, a side to soups and salads, or just on its own.

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Martha Stewart-Inspired Focaccia

Author: Selina Progar
Yield: 1 Half-Sheet Pan 1x

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Description

Fresh baked bread, warm out of the oven, is always a home run.

Ingredients

Scale

.25 oz instant dry yeast (1 packet)
1 tbsp honey
20 oz warm water
4 tbsp olive oil for #1
2 oz olive oil for #2
2–4 oz olive oil for #3
6 cups bread flour (or 28.8 oz)
1 tsp plus 1 tbsp salt
Large sea salt for sprinkling

Optional toppings:

Tomatoes cooked in olive oil and chiffonade basil
Caramelized onions and roasted garlic
Herbs- rosemary, thyme, basil (all stems should be removed and leaves finely chopped)
Dried lavender (after baking is done, brush with warm honey)

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Instructions

Using a digital thermometer, prepare warm water to 90 degrees C.
In a mixing bowl, combine the warm water, dry yeast packet and honey. Mix thoroughly with a rubber spatula.
Wait until the mix begins to look foamy as the yeast has bloomed.
Add olive oil #1 (4 tbsp) then add all the flour. Mix with spatula until all the dry flour is incorporated.
Finally, add salt.
Place “dough” on the mixer with the dough hook attachment. Mix on the second speed for 2 minutes, then turn the mixer up to fourth speed for 6 more minutes. The dough should begin to look elastic and smooth.
In separate large bowl, place olive oil #2 (2 oz). Scrape your dough into the bowl with the oil.
Be sure to rub the oil over the dough. Then, place plastic wrap over the top of the bowl and place on top of the oven (preheated to 350 degree) or in a warm spot in your kitchen to rest until the dough begins to rise. Depending on where you place your bowl, this may take 30 minutes. Be patient.
After, remove plastic wrap and gently, using both hands and push all your fingers into the dough to deflate it. Then, take the top half and fold it to the center. Repeat with the bottom half, then the right side and left side. Then, flip the entire dough over in the bowl so the dough’s seam is on the bottom.
Place the plastic wrap back on the bowl, and allow to proof again until doubled in size. The dough should have a nice elastic texture, like fresh pizza dough. It should not be mealy or fragile.
If the dough has the elastic texture, repeat this proof step one time. If it is mealy or fragile, repeat this proof until texture has changed.
Once dough has doubled in size and has an elastic texture, place 1/2 of olive oil #3 in the half sheet pan. Press all the dough into the pan using the fingers of both hands. Spread the dough to the edges of the pan. If the dough is too tough, let it rest for 10 minutes, then continue to press to the corners.
Top with remaining oil and dimple with your fingers.
Let proof again in a warm environment, not covered.
At this point you may top your bread with toppings listed below, or simply sprinkle with large sea salt.
Preheat oven to 350 degrees.
Once bread is proofed and doubled in size again, bake for a total of 30 minutes. Rotate the pan at the 15 minute mark.
Let cool enough to handle, and serve immediately.