Description
Yield: One 6-inch focaccia
Servings: 2–3
Active prep: 10–15 minutes
Rising: 2¼–3 hours
Baking: 20–24 minutes
Brief cooling: 10 minutes
Total: Approximately 2¾–3¾ hours
Oven: 425°F
Ingredients
Scale
- 1 cup plus 2 tablespoons all-purpose flour, spooned and leveled
- ½ teaspoon instant yeast
- ½ teaspoon kosher salt
- ½ teaspoon honey
- ½ cup lukewarm water
- 2 tablespoons olive oil: 1 tablespoon for dough, 2 teaspoons for coating, 1 teaspoon for pan
- 1 teaspoon butter for pan
- ⅓ cup drained, pitted, halved olives
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon olive oil for topping
- Flaky salt to taste, starting with a small pinch
Instructions
- Mix flour, yeast, and kosher salt. Stir in water, honey, and 1 tablespoon oil until no dry flour remains.
- Coat with 2 teaspoons oil, cover, and rise for 1½–2 hours, until puffy and aerated.
- Grease a 6-inch oven-safe skillet with butter and the remaining teaspoon oil. Transfer dough gently and stretch toward edges, resting if resistant.
- Cover and rise for 45–60 minutes until puffy. Preheat to 425°F.
- Drizzle with topping oil and dimple gently. Add olives, rosemary, garlic powder, pepper, and a little flaky salt.
- Bake for 20–24 minutes, or until golden and baked through.
- Rest in the pan for 5 minutes, then transfer to a rack and cool briefly before serving.