Artful focaccia: A burst of color and flavor in your kitchen

We’re diving into the world of focaccia bread, a beloved staple in Italian cuisine. Its simplicity in ingredients and preparation make it a favorite for home cooks. From its pillowy texture to its golden crust, every bite of focaccia is divine.

Is working with yeast dough new to you? If so, this recipe is an excellent starting point. It’s amazingly easy and makes you look like a culinary maestro.

Topping focaccia with garlic, flaky sea salt and lots of olive oil is classic, but why stop there when we can transform focaccia into a work of edible art? It’s just fun to create beautiful designs that are both appetizing and beautiful.

You’ll want to mix this dough the night before you want to bake it. It takes literally five minutes. An overnight proof in the fridge gives it flavor and a lovely airy interior with a chewy crust.

Whether you’re hosting a gathering or indulging in culinary creativity, scrumptious focaccia is sure to impress.

Perfectly Easy Focaccia

Servings: 22

Ingredients

4 cups all-purpose flour

2 teaspoons kosher salt

1 teaspoon white sugar

2 1/4 teaspoons instant yeast (1 packet)

2 cups warm tap water

4 tablespoons extra-virgin olive oil, plus more for hands

Butter, for the pan

Procedure

To make the dough: First, make sure your large bowl can fit in your fridge — ask me how I know this! In the bowl of your stand mixer, or a mixing bowl, combine flour, salt, sugar and instant yeast. Add the warm water; it should be around 110 degrees. Using your stand mixer with the dough hook, or a sturdy wooden spoon and your stalwart arms, mix until all the flour is totally incorporated. There shouldn’t be any pockets of dry flour.

First rise: Pour 4 tablespoons olive oil into a big bowl that will fit in your refrigerator. Transfer the dough to the bowl, turning to coat all sides with olive oil. Tuck edges of dough underneath to form a round. Cover the bowl with plastic wrap or a damp towel and place it in the fridge. Refrigerate until dough is doubled in size for at least 8 hours and up to 24 hours. The longer it rests, the better the flavor. If you’re in a hurry, this can rise at room temperature until it doubles in size, 3 to 4 hours.

Second rise: Generously butter a 9-by-13-by-2-inch baking pan for thicker focaccia, or an 18-by-13-by-1-inch rimmed half sheet pan for thinner focaccia. Gently transfer the dough to the pan, adding any oil left in the bowl. The dough should be cold. Let the dough rise, uncovered, in a warm spot — like on top of the fridge — until doubled in size, at least 2 hours and up to 4 hours.

To bake: Preheat oven to 450 degrees with a rack positioned in the center of the oven. With oiled fingers, using both hands, press down to make deep dimples that go all the way through the dough, like you’re angry at a piano. Gently stretch out dough to fill the pan if necessary.

To decorate: You can use a variety of toppings, including green onion, red onions, asparagus, peppers, tomatoes, herbs, edible flowers, greens and so forth. Create flowers, holiday designs or abstract patterns, the possibilities are endless. Lightly coat the toppings with olive oil, pressing into the dough and sprinkle with kosher salt. Bake for 22 to 28 minutes, until the top is golden and the undersides are crisp. Allow it to cool slightly before serving.