Featuring
Why this works
- Olive oil is infused throughout the dough, not just brushed on top
- The dimpled surface holds pools of oil that crisp perfectly in the oven
- A final drizzle after baking creates that restaurant-level finish
This is the kind of bread people tear apart at the table and immediately ask, “What is this?”
Ingredients
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Dough:
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tsp sea salt
- 1 3/4 cups warm water (about 105–110°F)
- 1/2 cup Miller’s Blend Extra Virgin Olive Oil
For the top:
- 3–4 tbsp Miller’s Blend Extra Virgin Olive Oil
- 1 tbsp flaky sea salt
- 1–2 tbsp fresh rosemary (optional but recommended)
Instructions
Step 1: Activate the Yeast
In a large bowl, combine warm water and yeast. Let it sit for 5–10 minutes until foamy.
Step 2: Build the Dough
Add flour, salt, and 1/2 cup olive oil. Mix until a sticky dough forms.
Don’t overthink this. Focaccia dough should be soft and slightly wet.
Step 3: First Rise
Transfer dough to a lightly oiled bowl. Cover and let rise for 1–2 hours, until doubled in size.
Step 4: Pan and Rest
Pour 2 tablespoons of olive oil into a baking pan (9x13 works well).
Transfer dough into the pan and gently stretch it to the edges.
Let it rest another 30–45 minutes.
Step 5: The Signature Dimples
This is where it becomes focaccia.
Press your fingers into the dough to create deep dimples across the surface.
Don’t be gentle. This is what holds the oil.
Step 6: Heavy Drizzle
Pour 3–4 tablespoons of olive oil over the top, letting it pool into the dimples.
Sprinkle with flaky salt and rosemary.
Step 7: Bake
Bake at 425°F for 20–25 minutes, until golden brown with crispy edges.
Step 8: Finish Like a Restaurant
As soon as it comes out of the oven, drizzle more olive oil over the top.
Pro Tip
- Use more olive oil than feels “normal.” That’s the difference
- Let the edges fry slightly in the pan oil for that crisp bite
- Serve warm, not hot. Flavor comes through better
- Pair with balsamic for dipping to increase average order value
