It’s been a few years since I’ve made a focaccia, and I keep in mind it being scrumptious. Just lately, I discovered a recipe on the King Arthur Baking web site that prompted me to make it once more. This recipe is totally different from my earlier one, but it surely follows an identical process. I stored it easy, utilizing extra-virgin olive oil and flaky sea salt for the toppings. It’s a Martin Philips-inspired recipe that gained the 2025 Recipe of the Yr.

This focaccia is a straight dough requiring no pre-fermented flour. The full time was 3 hours 40 minutes.

The consequence was a focaccia that’s bubbly, with a bronzed prime, crisp edges, and tender, ethereal inside. It tastes great.

To amp up the flavour, I’ll contemplate changing the olive oil within the dough and pan, and on the topping, with garlic oil, and/or sprinkling the dough with as much as 1/2 teaspoon Herbes de Provence.

Gavin