Focaccia (Emeril)

This Emeril-inspired focaccia strips the process down to its essentials: spread the dough, dimple it, top it, bake it. Five ingredients and you’ve got a golden, herb-flecked bread with crispy edges and a soft, airy interior.

Those signature dimples aren’t just for looks. They create pools where the olive oil collects and fries the dough as it bakes, giving you those irresistible crispy spots scattered across the surface. Press your fingertips all the way down to the pan for the best results.

A generous drizzle of olive oil goes on before the chopped mixed herbs and grated Parmesan. The cheese melts into the crevices and crisps up on the high points, adding salty pops of flavor across every tear.

Let it cool on the pan before slicing. Cutting into hot focaccia compresses the crumb and you lose that open, pillowy texture.

Kitchen Tips

• Oil the sheet tray well. Focaccia sticks aggressively, and the oil on the bottom creates a fried crust you don’t want to miss.
• Use your favorite herb blend: rosemary and thyme are classic, but oregano and basil work just as well.
• If your dough springs back when pressing, let it rest 10 minutes and try again. The gluten needs to relax.

Variations

• Scatter sliced olives and sun-dried tomatoes over the top before baking for a Mediterranean version.
• Brush with garlic butter right out of the oven for garlic bread-style focaccia.
• Top with flaky sea salt (like Maldon) after baking for a crunchier finish.