Ingredients
Method
- In a large bowl, combine 1¾ cups warm water, 2¼ tsp active dry yeast, and 2 tsp sugar; let sit for 5-10 minutes until foamy. Whisk 4 cups all-purpose flour and 2 tsp kosher salt in a separate bowl. Add the flour mixture and 1 tablespoon of olive oil to the wet ingredients; mix until a shaggy dough forms.
- Knead the dough by hand (stretch and fold in the bowl) for 5-7 minutes, or with a stand mixer for 8-10 minutes, until smooth and elastic.
- Lightly oil the mixing bowl with 1 teaspoon of olive oil. Place the dough in the bowl and turn to coat. Cover and let rise in a warm, draft-free spot for 1-1.5 hours, until doubled in size.
- Drizzle 1 tablespoon of olive oil into a 9x13 inch baking pan, spreading to coat. Gently transfer the dough to the pan and press to fill. Dimple the dough deeply with oiled fingertips.
- Cover the pan loosely and let the dough proof in a warm spot for 30-45 minutes. Towards the end of this proofing time, preheat your oven to 425°F (220°C).
- In a small saucepan, gently heat the remaining 1 tablespoon + 1 teaspoon of olive oil with 4 minced garlic cloves, ½ tsp dried oregano, and ¼ tsp red pepper flakes (if using) until fragrant. Do not brown the garlic. Remove from heat.
- Brush the infused oil mixture over the proofed dough. Sprinkle evenly with ½ cup freshly grated Parmesan cheese, flaky sea salt, and black pepper. Bake for 25-30 minutes, or until the top is a deep golden brown and crispy.
- Immediately transfer the focaccia to a wire rack to cool for at least 15-20 minutes before slicing. Serve warm. Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a toaster or oven at 350°F (175°C) for a few minutes to refresh.
Notes
Make-
Ahead Tip: I've found that for an even deeper flavor, I sometimes let the dough do its first rise in the fridge overnight.
Just cover it tightly after kneading and pop