Blistered Sheet Pan Focaccia

Soft crumb and airy pockets

A richly perfumed sheet pan focaccia that rises twice; it finishes with a golden, blistered top and a generous olive-oil drizzle.

Shopping list

Dissolve yeast and salt in warm water; add softened vegan butter; whisk until smooth and lightly scented.

5 min
Stir half the flour into the liquid; add the remaining flour; mix until shaggy dough forms.

5 min
Knead on floured surface for 8-10 minutes until smooth and elastic; shape into a loose ball.

Tip Rest dough if it tears; this indicates hydration is higher than ideal.

8 min
Place dough in a lightly oiled bowl; cover with damp towel or plastic; ferment in a warm spot for 60 minutes or until doubled.

Tip If room is cool, place bowl over a tray of warm water.

3 min
Turn dough into a 26-cm round baking pan coated with 3 tbsp olive oil; press gently to fit the corners.

4 min
Dimple the surface with well-oiled fingertips; drizzle with remaining 2 tbsp olive oil; rest 30 minutes to puff.

Tip Add sea salt flakes or rosemary now if desired.

3 min
Preheat oven to 220 °C; bake focaccia for 22-28 minutes until deep golden and springy to touch.
Cool on a wire rack for 15 minutes before slicing; serve warm or at room temperature.

4 min

Dough should feel tacked but not sticky; add flour by the spoonful if handling is difficult.
Dimple only as deep as the crust depth to avoid pockets that burn.
Top with 10 g of coarse sea salt for crunch at the end of the first 10 minutes of bake.

Oat flour: Swap up to 25% of wheat for oat flour for a softer crumb; reduce water by 10 ml.
Neutral oil: Use canola or sunflower oil instead of olive oil in the pan for lighter flavor.
Coconut aminos: Replace a pinch of salt with 1 tsp coconut aminos for a subtle umami note.