Easy Focaccia Recipe

In a large bowl, combine warm water (100°F to 110°F), active dry yeast, and honey. Give it a good mix.

Set the yeast mixture aside for about 5 minutes until it becomes nice and foamy. If it doesn't foam, your yeast may be old, and you'll need to start over.

In a separate large bowl, measure out the all-purpose flour.

Add salt and optional herbs like thyme to the flour.

Whisk the dry ingredients together to combine.

Pour the dry ingredients into the foamy yeast mixture and fold together with a spatula until no dry bits of flour remain.

In a new clean bowl, pour in 4 tablespoons of extra-virgin olive oil.

Transfer the dough to the oiled bowl and turn it to coat completely.

Cover the bowl and let the dough rise in a warm place for 2 hours, or until doubled in size. For more developed flavor, you can refrigerate it overnight (12-18 hours).

After the dough has risen, lightly oil your hands. Reach under the dough, lift, stretch, and fold it over itself. Rotate the bowl 90 degrees and repeat three more times for a total of four folds.

Generously oil two 8-inch square pans (or one 9x13-inch pan) with olive oil.

Divide the dough in half, place each portion into a pan, and gently stretch it towards the corners. If it springs back, let it rest for 10-15 minutes before stretching again.

Let the dough rise uncovered for a second time for 1 to 2 hours. One hour into this rise, preheat your oven to 450°F (232°C).

Once risen, drizzle the dough with more olive oil. Use your oiled fingers to press dimples all over the surface, pressing all the way down to the bottom of the pan.

For a Mediterranean topping, arrange thinly sliced yellow squash, halved cherry tomatoes, and halved Kalamata olives over the dimpled dough.

Scatter crumbled feta cheese on top, followed by a sprinkle of fresh rosemary and Aleppo pepper flakes.

For a sweet and savory option, toss sliced strawberries and thinly sliced shallots with a bit of balsamic vinegar.

Arrange the strawberry and shallot mixture on the dough. After baking, top with fresh basil leaves.

For a classic flavor, toss artichoke hearts, sliced bell pepper, sliced red onion, minced garlic, and fresh thyme with olive oil.

Arrange the vegetable mixture over the focaccia dough.

Bake the prepared focaccia in the preheated 450°F (232°C) oven for 20-25 minutes, until deeply golden brown and crisp.

Let the focaccia cool in the pan for 5 minutes before transferring it to a wire rack. This keeps the bottom crispy.

Cut into desired pieces and enjoy the crunchy exterior and soft, pillowy interior.