Prep Dough: Make homemade pizza dough, using my recipe.If using store-bought pizza dough, let it rest for at least 30-45 minutes somewhere warm. Remove from the bag before adding to the pan.
Mold dough to the Pan: Coat a 9×13 pan with 2 tablespoons of good quality extra virgin olive oil. Add the dough and gently stretch to the edges. If it is difficult to stretch, rest 10-15 minutes and try again then cover with a damp towel and rest for 45-60 minutes.
Create the Dimples: Top dough with 4 tablespoons of olive oil, using your fingertips poke into the dough going straight down in a quick motion like playing the piano. Go over the dough a few times to create a lot of dimples.
Topping Options: Add your favorite toppings. To keep it simple, add flaky salt and fresh rosemary in the dimples. For fun toppings try adding sliced red onions or shallots, pitted olives, cherry tomatoes, fresh or roasted garlic, different herbs, shredded parmesan cheese, sliced sweet or spicy peppers. Get creative with the design.
Bake the Focaccia: Bake at 450˚F for 22-25 minutes until golden brown. I go for 25 minutes for a crisp crust. Immediately transfer bread to a wire rack and rest 10 minutes before slicing.
Make-Ahead TipsRoom Temperature: loosely cover focaccia in plastic wrap for 2 days at room temperature.Freezing: When the bread has cooled to room temperature, wrap in several layers of plastic wrap and freeze for 2 months. Freeze the bread the same day it’s made and it will taste fresh when thawed.Thawing: Thaw at room temperature or speed thaw in the microwave at 15-second intervals until no longer frozen.Reheating: Once thawed, place on a baking sheet and bake uncovered in the oven at 350˚F for 8 minutes, or in an air fryer at 350˚F for 3-4 minutes until warmed through.