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Garden Focaccia Recipe

Garden Focaccia

Keyword focaccia recipe, garden focaccia, no knead focaccia
Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 1 day
Total Time 1 day 45 minutes
Servings 10 servings
Author Brandon Matzek


  • 2 1/4 teaspoons active dry yeast (I used SAF yeast)
  • 2 teaspoons honey
  • 2 1/2 cups lukewarm water (between 95°F and 105°F)
  • 5 cups (625 grams) all purpose flour
  • 5 teaspoons kosher salt
  • 5 to 6 tablespoons extra virgin olive oil
  • Unsalted butter, for greasing the pan
  • Flaky sea salt, for topping

Garden Toppings: Kale leaves (no thick stems), parsley leaves, sliced fresno chiles


  1. Add yeast, honey and water to a medium bowl, whisking to combine. Let sit for 5 minutes. Add flour and salt, then mix using a rubber spatula until a shaggy dough forms. Pour 4 tablespoons olive oil in a large bowl, then scrape the dough into the center of the bowl. Cover and let rest in the fridge for 24 hours.
  2. Generously butter a baking sheet, then brush 1 tablespoon olive oil around the pan. Keeping the dough in the bowl, fold the furthest edge of the dough to the center. Turn the bowl 1/4 and then fold the next edge to the center. Repeat this 2 more times (so 4 folds total). Flip the dough over in the bowl (so the seam side is down), then transfer to the center of the prepared baking sheet (don't stretch it at this point). Pour any excess oil over the dough. Let the dough rise, uncovered, until doubled in size (2 to 3 hours). While the dough is rising a second time, prepare any toppings (cut the kale, pick the parsley leaves, slice the chiles).

  3. Preheat an oven to 450°F and place a rack in the middle setting. Lightly oil your hands and dimple the focaccia all over using your finger tips. If the dough has not expanded to the edges of the baking sheet, coax it to the edges while you are dimpling. Sprinkle the top evenly with sea salt.
  4. To decorate, arrange various veggies and herbs on the surface of the focaccia. Make sure any leaves are sticking to the surface (if not they'll burn). You don't want to cover the entire surface, so make sure you leave some areas blank. Work carefully and quickly while doing this. Drizzle a little olive oil over any of the blank spots (where just the dough is showing).
  5. Bake until the focaccia is puffed and golden (20 - 30 minutes). Transfer to a cooling rack and let sit for 5 minutes. This focaccia is best enjoyed warm on the day you bake it (depending on toppings). Wrap any leftovers in parchment and store at room temperature for up to 3 days. Toppings like kale leaves and herbs will get soft over time, so warm up the focaccia in an oven before serving.