Homemade Focaccia Bread

• In a small bowl, combine the warm water, ideally around 110°F (43°C), with the honey. Sprinkle the yeast over the water, give it a quick stir, and let it sit for 5–10 minutes until foamy. This step activates the yeast and ensures the focaccia rises properly.

  In a large mixing bowl, combine the flour and kosher salt. Once the yeast mixture is foamy, stir 1 tablespoon of the olive oil into it, then pour the mixture into the bowl with the flour. Using a wooden spoon or Danish dough hook, mix until a sticky dough forms and no loose flour remains.

  Cover the bowl with a dish towel and let the dough rest at room temperature for 15 minutes.

  After resting, use the stretch and fold method to build gluten. Dip your hands in water to prevent sticking. Gently pull up one edge of the dough without tearing it and fold it over itself. Rotate the bowl and repeat until you have completed four folds. Cover and rest for 15 minutes.

  Repeat this stretch and fold process three more times, allowing the dough to rest covered for 15 minutes between each round. After the final stretch and fold, prepare the pan.

  Pour the remaining 4 tablespoons of olive oil into a 9 x 13 baking pan. Use your hands to coat the bottom and sides evenly. Transfer the dough to the pan, turning it to coat in the oil. Gently stretch the dough toward the edges. If it resists, cover and let it rest for 15 minutes, then continue stretching until it reaches the edges.

  Cover and let the dough proof at room temperature for 45–60 minutes, until visibly puffy and well risen.

  About 30 minutes into the final proof, preheat the oven to 425°F.

  To make the topping, in a small bowl combine the olive oil, water, minced garlic, chopped rosemary, and kosher salt. Whisk vigorously until emulsified and set aside.

  Once the dough has finished rising, dip your fingertips in cold water and press straight down into the dough, going almost all the way to the bottom of the pan. Dimple the dough generously across the entire surface.

  Re-whisk the topping if it has separated, then drizzle it evenly over the focaccia, allowing it to pool in the dimples. Sprinkle additional kosher salt evenly over the top.

  Bake for 22–25 minutes, until the focaccia is golden brown and crisp on the edges.

  Remove from the oven and let cool in the pan for a few minutes. Transfer to a wire rack to cool slightly before slicing. Serve warm as an appetizer, with olive oil for dipping, or use as a base for sandwiches.

Tomato Basil Parmesan Topping

• After your dough has risen and you’re ready to top:

  In a small bowl, dissolve the kosher salt in 1 tablespoon hot water.

  In a larger bowl, combine:

  cherry tomatoes

  olive oil

  dried basil

  garlic

  (optional red pepper flakes)

  Pour in the salt water and toss to coat. Let sit for 10–15 minutes.

  Dimple the focaccia dough as directed in the main recipe.

  Arrange the tomatoes over the surface, cut side up, gently pressing them into the dough.

  Spoon a small amount of the oil and juices over the top, just enough to lightly coat. Do not pour everything from the bowl onto the dough.

  Sprinkle evenly with grated parmesan.

  Bake as directed.