Michelle's Focaccia Bread


3.5g Dry active yeast

1 1/2 cups warm water

3 1/2 cups bread flour

1 1/2 tsp kosher salt

8 tbsp cup olive oil

Flakey salt


  1. Activate the yeast in the warm water until its foamy and dissolved, about 5 minutes.
  2. Mix the salt and flour together in the bowl of a stand mixer fitted with a hook.
  3. Pour the water  into the flour and mix until shaggy and combined.
  4. Knead on medium for 5 minutes, then increase speed to medium high for 10 more minutes. Dough should be super sticky and smooth.
  5. Pour 3 tablespoons of oil into a large bowl. Transfer the dough into the bowl and cover with a damp kitchen towel. Let rise until dough has doubled in size, about 60-90 minutes.
  6. Lift the dough and stretch it onto itself. Repeat 2 more times in different directions.
  7. Place another 3 tablespoons of oil in a 10-inch Matheson cast Iron pan. Transfer the dough into the pan and spread with your fingers until the surface of the pan is covered.
  8. Grease a piece of plastic wrap and cover the dough until it has doubled in size, about 1 hour.
  9. Preheat the oven to 450F.
  10. Remove the plastic and poke your fingers in the dough to make dimples all over the surface. Air bubbles might appear, do not pop them!
  11. Drizzle the remaining 2 tablespoons of oil over the surface and sprinkle with flakey salt.
  12. Bake until golden brown, about 25 minutes. Remove from oven and let rest for 1 hour.