One Dough, Three Ways Focaccia: Brunch, Dinner & Lunch

Ingredients

For the Focaccia Dough (All Variations):

• 4 cups (500g) Bob's Red Mill Bread Flour
• 1¾ cups (420g) warm water (about 100-110°F)
• 1½ teaspoons instant rapid yeast
• 1 teaspoon honey
• 1 tablespoon extra virgin olive oil, plus more for the pan
• 2 teaspoons fine sea salt

For Rosemary Garlic Confit (Variation 1 - Optional, can be made ahead):

• 2 whole garlic bulbs, cloves peeled
• 3-4 sprigs fresh rosemary
• Olive oil (enough to completely cover garlic, about 1-1½ cups)
• ½ teaspoon kosher salt
• Flaky sea salt for topping

For Pizza Focaccia (Variation 2):

• Pizza sauce or marinara (about ½ cup)
• Fresh mozzarella or shredded mozzarella cheese (about 1 cup)
• Cherry tomatoes, halved (about 1 cup)
• Fresh basil, for topping
• Flaky sea salt
• Olive oil for drizzling

For Sandwich Focaccia (Variation 3):

• Sliced cheese (Swiss, provolone, or fresh mozzarella)
• Sliced roasted vegetables (roasted peppers, artichokes, cucumber)
• Fresh arugula or lettuce
• Lemon olive oil
• Optional: mayo or pesto spread

Instructions

Prepare the Rosemary Garlic Confit (Optional - Can be Made 1-2 Days Ahead)

1. Roast the Garlic Preheat your oven to 400°F (205°C). Peel the garlic cloves from 2 whole garlic bulbs and place them in a small oven-safe baking dish. Add 3-4 sprigs of fresh rosemary. Pour enough olive oil over the garlic to completely cover it (about 1-1½ cups). Sprinkle with ½ teaspoon of kosher salt. Bake for 20 minutes until the garlic is soft, tender, and golden. Remove and let cool completely. Transfer to an airtight container and refrigerate. The confit keeps for up to 2 weeks and tastes even better after a day of rest!

Make the Focaccia Dough (All Variations Start Here)

2. Mix the Dough In a large bowl, combine the warm water (100-110°F), instant rapid yeast, honey, 1 tablespoon olive oil, and fine sea salt. Stir together gently until combined. Add all 4 cups of Bob's Red Mill Bread Flour and mix until the flour is incorporated into a shaggy dough. You might have some dry flour at the bottom—that's okay! Cover with a damp towel and rest for 15 minutes. This autolyse step helps hydrate the flour and develop gluten.
3. First Stretch and Fold Wet your hands with cool water. Reach underneath one side of the dough, stretch it up and over the center, then fold it down. Rotate the bowl 90 degrees and repeat. Continue this stretch-and-fold motion around all sides of the dough (about 4-6 folds total). The dough should feel more cohesive. Cover with the damp towel and rest for 15 minutes.
4. Second Stretch and Fold Repeat the stretch-and-fold process one more time using the same technique. Flip the dough over so the smooth side is facing up. Cover with the damp towel and let proof for 1½ hours at room temperature until the dough has doubled in size.
5. Prepare the Pan Generously oil a 9x13-inch baking pan with olive oil. Line the bottom with a sheet of parchment paper, then spread 2-3 tablespoons of olive oil over the parchment. This ensures easy removal and creates a crispy bottom!
6. Transfer and Shape Gently transfer the proofed dough to the oiled pan. With oiled hands, stretch and pat the dough into a rough rectangle shape, being careful not to deflate it completely. Fold the dough in thirds like a letter (fold one short end to the middle, then fold the other short end over). Flip the dough smooth side up. Cover with a damp towel and let it proof for another 1½ hours until puffy and nearly filling the pan.
7. Preheat Oven About 20 minutes before the second proof ends, preheat your oven to 430°F (220°C) on the lowest rack. This ensures the bottom gets crispy while the top bakes!

Create Your Three Variations

VARIATION 1: ROSEMARY GARLIC FOCACCIA (Brunch)

8. Top the Rosemary Garlic Focaccia Drizzle the top of the proofed focaccia with some of the garlic-infused oil from the confit (reserve the soft garlic cloves). Using your fingertips, press dimples across the entire surface of the dough. Scatter the soft roasted garlic cloves evenly across the surface and tuck fresh rosemary sprigs into the dimples. Sprinkle generously with flaky sea salt.
9. Bake Place on the lowest rack of the preheated oven and bake for 18-22 minutes until deeply golden brown and the edges are crispy. The top should look beautiful and caramelized.
10. Cool and Serve Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for 15-20 minutes before slicing. Serve warm or at room temperature. Drizzle with extra garlic oil if desired!

VARIATION 2: PIZZA FOCACCIA (Dinner)

8. Top the Pizza Focaccia Drizzle the top of the proofed focaccia with olive oil. Using your fingertips, press dimples across the entire surface. Spread the pizza sauce or marinara evenly over the dimples. Scatter the shredded mozzarella cheese evenly across the sauce. Arrange the halved cherry tomatoes on top and drizzle with a little more olive oil. Sprinkle with flaky sea salt.
9. Bake Place on the lowest rack of the preheated oven and bake for 18-22 minutes until golden brown, the cheese is melted and bubbly, and the edges are crispy.
10. Finish and Serve Remove from the oven and scatter fresh basil on top while still hot (the heat will wilt it slightly). Let cool in the pan for 5 minutes, then transfer to a cutting board. Cut into squares and serve warm!

VARIATION 3: FOCACCIA SANDWICH (Lunch)

8. Top the Sandwich Focaccia Drizzle the top of the proofed focaccia with olive oil. Using your fingertips, press dimples across the entire surface. Sprinkle generously with flaky sea salt and freshly ground black pepper.
9. Bake Place on the lowest rack of the preheated oven and bake for 18-22 minutes until deeply golden brown with crispy edges.
10. Cool Completely (Important!) Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. This is crucial for sandwich-making! The bread needs to be completely cool so it doesn't get soggy and is easier to slice horizontally.
11. Assemble the Sandwich Once completely cool, carefully slice the focaccia horizontally in half using a serrated knife, creating a top and bottom layer. Layer the bottom half with sliced cheese, roasted peppers or artichokes, thinly sliced cucumber, and fresh arugula dressed lightly in lemon olive oil. Add optional mayo or pesto spread if desired. Top with the other half of focaccia.
12. Wrap and Rest Wrap the sandwich tightly in plastic wrap and refrigerate for at least 2 hours or overnight. This allows the flavors to meld and makes the sandwich easier to cut. When ready to serve, cut into squares and secure with toothpicks if desired. Serve at room temperature or lightly warmed!