• 6 cups bread flour (I find this works best for a nice sponge-y focaccia)

• 1 TBSP Instant Yeast

• 2/3 cups warm water (105-120 degrees)

• 1/4 cup olive oil

• 1TBSP salt

• flake sea salt for sprinkling on top

• Olive oil for pan and topping bread.

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​Olive oil is your best friend when making focaccia. Not only is it in the dough, but the pan and drizzled on top. You may even dip it in olive oil with balsamic vinegar and fresh cracked pepper.

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1. In the bowl of a stand mixer, or large mixing bowl stir together flour and yeast until well combined.

2. Add in the water, salt, and oil, mix with a paddle attachment on medium speed for 3-5 minutes OR by hand, vigourously, until stretchy, uniform dough forms.

3. Oil the sides of the bowl, cover with a towel and let rise 1 hour.

4. Meanwhile, use olive oil to oil a large cookie sheet with an edge for bread to rise during baking. Preheat oven to 425 degrees.

5. Oil your hands before removing dough to pat down because it is STICKY! The dough will be thin, this is to be expected.

6. Pour or remove dough by hand from the bowl onto the cookie sheet. Using your well-oiled hands, press down and gently stretch to pull to reach the edges. (The thinness of the bread will depend on the size of your sheet, I used a, 18X26" sheet, for a thin to medium thick focaccia. It has a decent rise, and was thick enough for me to press my veggies into to form a design.)

7. Bake 20-22 minutes, until just golden. Slice, serve, and enjoy!

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Try with my French-Style tomato soup!

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