Jill's Baked Focaccia

This is the focaccia you wish your local bakery made. A slack, well-hydrated dough kneaded with pine nuts and olives, pressed into a 14-inch round, dimpled with fingertips, and topped with whatever vegetables you’ve got on hand: roasted red peppers, broccoli, artichokes, or spinach.

The dough is intentionally wet. A slack dough holds more steam during baking, which is what creates the cloud-like interior with big irregular holes. If your dough feels almost too sticky to handle, you’re on the right track.

Finger-dimpling before the second rise serves two purposes. The depressions catch olive oil and seasonings during baking, and they prevent the focaccia from puffing up like a single dome. You want a flat-but-puffy bread, not a balloon.

The high heat (500°F drop to 450°F) is what gives that signature crispy bottom and tender, chewy interior. Bake too cool and the focaccia turns into doughy bread; bake right and the contrast is everything.

Diastatic malt powder is a baker’s secret. Just a quarter teaspoon feeds the yeast and helps with browning, giving you a more golden crust than dough without it.

Pro Tips

• Use a generous bed of cornmeal on the pan. It prevents sticking and adds a slightly gritty crunch to the bottom crust.
• Push the toppings firmly into the dimples before the second rise so they anchor and don’t pop off during baking.
• Brush with extra olive oil right after baking. The hot bread soaks it up like a sponge.
• Top with flaky sea salt for the classic finish.

Variations

• Top with halved cherry tomatoes and torn fresh basil for a Caprese-style version.
• Sprinkle rosemary leaves and coarse salt on top for the simplest, most classic Italian style.
• Slice horizontally when cool and use as a base for panini or sandwiches stuffed with cured meats and cheese.