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Ligurian Focaccia

  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 2h 15m


Infused Olive Oil

  • 1/2 c Extra virgin olive oil
  • 1/4 tsp. Fresh ground black pepper
  • 1 tsp. Dried rosemary (1 tbsp if fresh)
  • 1 tsp. Dried thyme (1 tbsp if fresh)
  • 2 Cloves garlic, finely minced


  • 2 1/2 c All-purpose flour
  • 2 1/4 tsp. Active dry yeast (1 packet)
  • 1/4 tsp. Honey
  • 1 c Warm water (115°F)
  • 1/2 tsp. Sea salt


  1. In a small skillet over low heat, infuse the olive oil with garlic, thyme, rosemary, and pepper. Stir occasionally until aromatic, 8-10 minutes. Don't let the garlic brown (if it does, it's done). Set aside.
  2. In a large bowl, combine the warm water, yeast, sugar, and honey. Stir a couple times and let sit for 5 minutes, until fragrant.
  3. Add 1 cup of flour and 1/4 cup of the infused olive oil to the yeast mixture. Stir a couple times to moisten the flour. Let sit for 5 minutes.
  4. Stir in the remaining 1 1/2 cups of flour and the salt.
  5. When the dough comes together, transfer to a floured surface and knead until smooth, 15-20 kneads.
  6. Transfer the dough to the prepared oiled bowl, cover with a warm, damp towel, and let rise for 1 1/2 hours.
  7. When risen, coat the bottom and sides 9x13" rimmed baking sheet (quarter sheet), with 2 tbsp of the infused olive oil.
  8. Transfer the dough to the baking sheet and press it into the pan with your fingers, filling the pan evenly and dimpling the dough.
  9. Leave the dough to rise in the sheet pan for 20 minutes. Preheat oven to 450°F.
  10. Bake 16-18 minutes, until golden brown. Let cool on a wire rack.