There's something deeply primal about the smell of bread baking in your oven - that yeasty, golden aroma that transforms ...

Served plain, dunked in olive oil or used to make sandwiches, a versatile, homemade focaccia is undeniably life-changing. While the chewy, warm bread is the grand finale, it’s the dimpled ...

This simple sourdough discard focaccia is a great recipe for using up your excess discard in a delicious and practical way.

Brush the surface of the focaccia once more with olive oil. Set the focaccia aside to cool slightly -- or as long as you can resist it. 8. Transfer the focaccia to a cutting board.

Olive oil: I suggest good-quality olive with great flavor. There aren’t many flavorful ingredients in this recipe, so you will surely taste the nuances of the olive oil.

Makes 1 large rectangle. Fluffy, olive oil-laden Italian focaccia requires more time than skill. In order to develop complex flavors in yeast doughs, you need to give them a lengthy proofing period.

It takes about 10 minutes to assemble, less than 15 minutes to bake, and when dimpled and brushed with olive oil, it will give you all the focaccia vibes in a fraction of the time.

In a stand mixer with the dough hook, mix the €our, yeast and sugar on medium until combined, about 30 seconds.With the mixer on low, drizzle in the water, then increase to medium and mix until ...

In a standing mixer fitted with the paddle, mix the warm water with the yeast and sugar. Let stand until foamy. Add 1/4 cup of the olive oil to the yeast mixture and combine. At low speed, add the ...

Bake the focaccia for 20 minutes or until golden brown. As you take the focaccia from the oven, drizzle more olive oil over the surface. Transfer to a wire rack and leave to cool.