Sides

Seth’s Famous Focaccia

October 20, 2026

This recipe comes from Chef Seth Boylan, our very own focaccia expert!

This recipe is my go-to for almost any occasion, whether the bread is an appetizer, a side, a component for a sandwich, or essentially anything in between. It’s relatively simply and endlessly customizable in terms of toppings and infusions, and the finished result is a perfect mix of crispy, moist, spongey, and airy.

Seth’s Famous Focaccia

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Ingredients

800g bread flour
200g all purpose flour
750g warm water
15g active dry yeast
15g sugar
30g salt
120g extra virgin olive oil

Instructions

Bloom yeast with water & sugar. Let sit for 5 mins until head forms on top
Mix flours separately in a large bowl.
Add yeast mixture to flours, mix well.
Cover with towel and rest 45 mins - fold in salt and olive oil. Stretch and fold until dough becomes one again.
Cover, rest for 45 mins. Stretch and fold every 45 mins for 3 hours.
Give the dough one final punch to deflate the air. Proof overnight in fridge covered with plastic.
The next day, remove the dough from the fridge, transfer to a sheet tray lined with parchment paper and olive oil. Dimple, salt and add EVOO + desired garnishes. Bake at 425F for about 35 - 40 min.