1. Combine yeast, sugar and 2 ½ cups lukewarm water in a large bowl. Add in flour and salt and stir with a wooden spoon until a shaggy dough forms. No flour streaks should remain.
2. Add 4 tbsp of your olive oil to a large bowl (a bowl that has room to fit in your fridge and can handle the dough rising) and turn to coat it in the oil. Transfer your dough to the oil-coated bowl, cover with a lid or plastic wrap, and place in fridge to rise overnight (or up to 24 hours).
3. When dough has risen, grease a large rimmed baking sheet (about 13x9) with butter. Drizzle 1 tbsp of olive oil into the center of the pan.
4. Remove the dough from the fridge and gently gather it into a ball, deflating it a little. Do this by grabbing the edge of the dough in one corner of the bowl (the upper left for example) and pulling it into the center, then repeating for each corner until you’ve made a round ball of dough.
5. Transfer dough to prepared pan and drizzle with any oil that was left in the bowl it was rising in. Turn dough to coat it in the oil, then let it rise, uncovered, in a warm spot until doubled in size again, anywhere from 90 minutes to 4 hours.
6. When ready to bake, make sure there is a rack placed in the center of your oven and preheat it to 450
7. Ensure the dough is ready by poking it with a finger. If it springs back slowly, then it is ready. Lightly oil your hands with olive oil and dimple the bread all over with your fingers, pushing to the bottom of the pan to make the characteristic focaccia dimples.
8. Top with olive and cherry tomatoes and a sprinkling of salt before baking for 20-30 minutes, or until golden brown and fully cooked.
9. Remove from oven and let cool before cutting into squares and serving.
Shop Ingredients
Directions
1. Combine yeast, sugar and 2 ½ cups lukewarm water in a large bowl. Add in flour and salt and stir with a wooden spoon until a shaggy dough forms. No flour streaks should remain.
2. Add 4 tbsp of your olive oil to a large bowl (a bowl that has room to fit in your fridge and can handle the dough rising) and turn to coat it in the oil. Transfer your dough to the oil-coated bowl, cover with a lid or plastic wrap, and place in fridge to rise overnight (or up to 24 hours).
3. When dough has risen, grease a large rimmed baking sheet (about 13x9) with butter. Drizzle 1 tbsp of olive oil into the center of the pan.
4. Remove the dough from the fridge and gently gather it into a ball, deflating it a little. Do this by grabbing the edge of the dough in one corner of the bowl (the upper left for example) and pulling it into the center, then repeating for each corner until you’ve made a round ball of dough.
5. Transfer dough to prepared pan and drizzle with any oil that was left in the bowl it was rising in. Turn dough to coat it in the oil, then let it rise, uncovered, in a warm spot until doubled in size again, anywhere from 90 minutes to 4 hours.
6. When ready to bake, make sure there is a rack placed in the center of your oven and preheat it to 450
7. Ensure the dough is ready by poking it with a finger. If it springs back slowly, then it is ready. Lightly oil your hands with olive oil and dimple the bread all over with your fingers, pushing to the bottom of the pan to make the characteristic focaccia dimples.
8. Top with olive and cherry tomatoes and a sprinkling of salt before baking for 20-30 minutes, or until golden brown and fully cooked.
9. Remove from oven and let cool before cutting into squares and serving.