Focaccia

There’s something about the smell of rising dough and olive oil that instantly transports me to my childhood. This focaccia is more than just a recipe—it’s a memory.

My dad’s family is from Bari, in Puglia, where focaccia is a staple, growing up, my Nonna would bake focaccia for us, and later, my mom carried on the tradition—always warm from the oven, always made with love. 

This version is my own little tribute: soft and pillowy inside, golden and crisp at the edges, topped with crushed tomatoes, briny olives, and a sprinkle of herbs de Provence.

It’s rustic, fragrant, and deeply nostalgic—meant to be shared around the table, just like we always have.

Mis en Place

390 G Warm Water

7 G Honey

15 G Olive Oil

5 G Instant Yeast

500G Bread Flour

10 G Sea Salt

Whole Tomatoes, peeled

*I like to buy Mutti

Herbes de Provence

Maldon Salt

Olives

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Method

Day Before

Step 1

In a large bowl, combine warm water with yeast, honey, salt and olive oil.

Whisk until combined.

Add bread flour, and mix until the dough forms.

Scrape down the bowl and shape into a ball as best as possible.

*Dough will be very sticky

Cover with a kitchen towel for 10 minutes.

Step 2

After 10 minutes, use the stretch-and-fold technique.

You can see here in my video how it is done.

*It is helpful to wet your hands with water when completing the technique

Cover with kitchen towel again and let rest for 10 minutes.

Repeat the stretch and fold technique one more time, drizzle olive oil over top and cover with plastic wrap.

Place bowl into the fridge overnight.

Next Day

Step 3

Line a 13 x 9" sheet pan with parchment paper and oil generously.

Turn dough onto the sheet pan and fold dough like shown in the video.

Cover with another sheet pan and proof in a warm space for 2 hours.

*I like to put the pan in my oven with the light on

Step 4

Once proofed, drizzle with olive oil and with oily fingers press

into the dough to create deep dimples all over the surface.

Pre heat oven to 425 F Convection Bake.

Step 5

Crush whole tomatoes in a bowl, then scatter over top the dough,

dimple with olives, then sprinkle herbes de Provence and Maldon salt over top.

Step 6

Bake until golden and crispy on the base, roughly 23 minutes.

Transfer to a wire rack to cool before cutting.