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In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy, indicating the yeast is active.

In a medium mixing bowl, whisk together the all-purpose flour and fine sea salt. Pour the activated yeast mixture and 1 tablespoon of olive oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic. It should be slightly sticky. Form the dough into a ball.

Lightly grease a clean bowl with a small amount of olive oil. Place the dough ball in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising for the second time, preheat your oven to 400°F. Generously grease an 8x4-inch loaf pan or a similar small baking dish with 1 tablespoon of olive oil, ensuring the sides are well coated.

Gently punch down the risen dough and transfer it to the prepared loaf pan. Drizzle the remaining 1 tablespoon of olive oil over the dough. Using your fingertips, gently press deep indentations all over the surface of the dough. Sprinkle generously with flaky sea salt.

Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. The internal temperature should reach 200-210°F.

Remove the focaccia from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.


In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy, indicating the yeast is active.

In a medium mixing bowl, whisk together the all-purpose flour and fine sea salt. Pour the activated yeast mixture and 1 tablespoon of olive oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic. It should be slightly sticky. Form the dough into a ball.

Lightly grease a clean bowl with a small amount of olive oil. Place the dough ball in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising for the second time, preheat your oven to 400°F. Generously grease an 8x4-inch loaf pan or a similar small baking dish with 1 tablespoon of olive oil, ensuring the sides are well coated.

Gently punch down the risen dough and transfer it to the prepared loaf pan. Drizzle the remaining 1 tablespoon of olive oil over the dough. Using your fingertips, gently press deep indentations all over the surface of the dough. Sprinkle generously with flaky sea salt.

Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. The internal temperature should reach 200-210°F.

Remove the focaccia from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
