Freshly baked bread with great flavor is a wonderful addition to any meal. For ease of preparation, you can’t beat focaccia, an easy-to-prepare dough that pairs well with a variety of toppings. A simple focaccia with fresh herbs, garlic, olive oil, or caramelized onions makes a great addition to a Mediterranean-style feast, but of course, there are unlimited options according to your taste. 

The first step to creating a great dough is to make sure the water is at the right temperature so that the yeast activates. It takes about 5 minutes to proof the yeast, but if the water is still flat and there are no bubbles or foam, then I am afraid it’s best to start over. The dough can be proofed using the Proof mode in your oven, or it can be left to rest in the refrigerator overnight for a long, slow rise and brought to room temperature prior to baking. 

Convection Bake is the ideal mode for baking focaccia. It ensures the bread achieves a wonderful pillowy texture while baking the crust to golden perfection. I bake my focaccia in a shallow-rimmed 10” x 14” baking pan and reduce it to the typical recipe temperature of 425F/220C to 400F/205C. 

INGREDIENTS

1 ⅓ cups warm water (100 -115F/ 38 - 46C)

1 (¼ oz) package active dry yeast 

2 tsp honey or granulated sugar

2 tsp kosher salt

3 ½ cups all-purpose flour

¼ cup olive oil 

2 tbsp fresh rosemary coarsely chopped

¼ cup white onion sliced very thinly

Flaky sea salt 

PREPARATION

Combine the warm water and honey (or sugar) in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast over the water.  Stir to combine and let the mixture rest for about 5 minutes or until it is foamy with large bubbles around the edge.

With the mixer on low speed, gradually add the flour, salt, and olive oil. Once combined, increase the speed to medium and knead the dough for about 5 minutes. Add a small amount of flour if the dough does not form a ball around the hook and comes away from the sides.

Select the Proof Mode in your oven. In this mode, the oven does not exceed 100F, maintaining the perfect draft-free warm space for proofing the dough. Place the dough in a clean, lightly oiled bowl and place it in the oven for approximately 40 - 50 minutes until it has doubled in size.

Roll the dough out on a lightly floured surface to fit your baking dish, then return it to the oven to proof for another 15 - 20 minutes.

Remove the pan from the oven, change the mode to Convection Bake, and set the temperature to 400F/220C.

Poke deep dents all over the dough and drizzle extra virgin olive oil evenly over the surface.

Sprinkle the prepared toppings over the dough and finish with a sprinkle of the salt flakes.

Bake the focaccia for 20 minutes until golden.

Serves 6