Focaccia Bread

There is something deeply comforting about baking bread in the winter. The warmth of the oven, the smell of yeast and olive oil, and the simple joy of tearing into fresh bread make this focaccia one of my favorite recipes to share.

I never thought focaccia would be a bread I loved until I tasted it at a women’s retreat out West. One bite changed my mind completely. It was soft, flavorful, and unlike any focaccia I had tried before. After asking the chef for the recipe, I brought it home and adapted it for our family, and it has been a winter staple ever since.

INGREDIENTS

4 cups warm water

1 tablespoon active dry yeast

2 tablespoons honey or sugar

8 cups bread flour

¾ cup olive oil (plus more for the pan)

2 tablespoons kosher or sea salt

½–1 cup minced garlic

¼ cup Italian seasoning

1–2 cups olives (black or kalamata), chopped



Step 1: In a large bowl, combine the warm water, yeast, and honey. Whisk gently and allow the yeast to activate for a few minutes.

Step 2: Add the bread flour to the bowl and mix until loosely combined. Create a well in the center and pour in the olive oil and salt.

Step 3: Mix until a sticky dough forms. Transfer the dough to a generously oiled bowl, turning it once to coat. Cover with plastic wrap.

Step 4: Let the dough rise for 2 hours. Every 30 minutes, stretch and fold the dough gently, then return it to the bowl. Repeat this process four times.

Step 5: After the final stretch, oil a jelly roll pan generously. Transfer the dough to the pan and gently stretch it toward the edges.

Step 6: Sprinkle the dough evenly with Italian seasoning, minced garlic, and olives (use olives on only half if preferred).

Step 7: Allow the dough to rise again for 30–45 minutes.

Step 8: Preheat the oven to 350°F. Bake for 30–45 minutes, until golden and cooked through.

Step 9: Remove from the oven and let cool slightly before slicing. Serve warm.