Serves:  6-8


1 cup warm water

1 packet of active dry yeast

1 tsp organic sugar

1 tsp Himalayan pink salt

½ cups plus 2 Tbsps organic EVOO

2 ½ cups organic AP flour


Place water and sugar in a large mixing bowl of a stand mixer.  Stir.  Sprinkle yeast over the sugar water.  Let sit until foamy (5 minutes)

Turn the mixer on to low using a dough hook attachment and add EVOO and salt.  Slowly add flour  ½ cup at a time.  Mix until the dough pulls away from the sides.

Remove dough from the bowl and knee lightly to form a ball.  Coat a glass or ceramic bowl with 1 Tbsp of EVOO and roll the dough ball to cover it with the oil in the bowl.  Cover and let it rest for 1-1 ½ hours.  The dough ball should double in size.

Coat a cast iron skillet with 1 Tbsp of EVOO.  Turn the dough ball into the skillet and stretch it evenly to the sides.  Using your fingertips, dimple the dough.  Cover and let proof a second time for 30-45 minutes.

Approximately 2/3 of the way through your second proofing,  preheat your oven to 425 degrees Fahrenheit.   Drizzle the remaining ¼ cup of EVOO over the top of the focaccia, and sprinkle on your choice and amount of salt.  Add toppings of your choice and bake in the oven for 20-30 minutes or until sides are golden brown and have pulled away from the sides of the skillet.

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