Airy Focaccia with Pecorino Romano and Herbs – perfect as a side with dinner, for dipping in oil and balsamic vinegar with cocktails, or for slicing through the middle for sandwiches.\u00a0<\/p>\n
![\"Freshly](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTbHm1VEnALrRq3md1QI6GfbKdQmDn1MUdKy5TEdvjDEGXnU7mWVch8YlNVXjdjE5JZmlPtUntKzLp6qXYPyRYtVf2-REcFxHaoVCcqsIk8INJirCnT4hSLstNE5JAq8so7XLdeB2_W6lFKenipNFxC3vk5DeOtCmGBGx2KC33DZLRAJoHBp-adnKQJjSg\/s1800\/Focaccia%20stack.jpeg\" "\\"Focaccia")
<\/a><\/div>\nThis focaccia is made with a high hydration dough. It takes two days to make, but most of that time is hands off. The dough is easy to work with and is just the right amount for filling a half sheet pan.\u00a0
<\/p>\n I topped this focaccia with a sprinkling of pecorino Romano cheese, thinly sliced red onions, and King Arthur’s pizza seasoning<\/a>, which is a combination of dried onion, garlic, basil, oregano, and red pepper flakes (if you’d like to make your own seasoning). I finished it with some flaked sea salt.\u00a0<\/p>\n Time + a wet dough + cold fermentation = excellent focaccia.\u00a0<\/p>\n Bread Flour: I used unbleached bread flour. You could also use an unbleached all-purpose flour that is slightly higher in protein, such as King Arthur<\/a>. I always have both on hand.\u00a0<\/p>\n Cold Water: About 55 degrees F.\u00a0<\/p>\n From the Pantry: Granulated sugar, table salt, and instant yeast.\u00a0<\/p>\n Extra Virgin Olive Oil: The oil, used throughout the process, makes the wet dough much easier to handle.\u00a0<\/p>\n Toppings: Pizza seasoning, pecorino Romano cheese, red onions, and flaked sea salt.\u00a0<\/p>\n <\/p>\n First, combine all of the dough ingredients, except the oil, in the bowl of a stand mixer. Place the dough into an oiled bowl and then top the dough with another tablespoon of olive oil.\u00a0<\/p>\n Next, stretch and fold the dough and top it with another tablespoon of olive oil. Cover the dough and place it in the refrigerator overnight.\u00a0<\/p>\n The next day, about three hours before you plan to bake the focaccia, remove the dough from the refrigerator. In the meantime, line a rimmed sheet pan (13 by 18 inches), with parchment paper and coat the paper with two more tablespoons of the oil. Add the dough to the baking sheet and top it with 2 more tablespoons of the oil. Spread the dough out onto the baking sheet by dimpling the dough with your fingertips. As you continue to dimple the dough with your fingers, it will spread out over the baking sheet.\u00a0<\/p>\n After that, let the dough rest for twenty minutes. Then, add two more tablespoons of oil and dimple the dough again to finish spreading it over the pan. Let the dough rise, covered, for two to three hours.\u00a0<\/p>\n Finally, top the dough with the cheese, onions, herbs, and sea salt and bake it for about 25 minutes at 450 degrees F.\u00a0<\/p>\n <\/p>\n Rimmed Baking Sheet\/Half Sheet Pan:<\/a> A heavy duty one is best so that it doesn’t warp in the hot oven. These pans are so versatile. I have several.\u00a0<\/p>\n Parchment Paper: I like the heavy duty paper from King Arthur that comes pre-cut<\/a>. You can also use a silicone baking mat if you have one.\u00a0<\/p>\n Stand Mixer:<\/a> I used both the paddle attachment and the dough hook. If you don’t have a stand mixer, you can mix this dough by hand. Definitely oil your hands before dipping them into the dough.\u00a0<\/p>\n <\/p>\n You can vary the topping, including sweet toppings<\/a> to make a breakfast bread for starting your day.\u00a0<\/p>\n Suggested toppings can include olives, cherry tomatoes, chunks of cheese, bell peppers, sliced potatoes<\/a>, seeds, berries, pepperoni, salami, or pancetta.\u00a0<\/p>\n You can also use various veggies and herbs to decorate the focaccia<\/a>.\u00a0<\/p>\n I’ve made\u00a0BLT focaccia<\/a>,\u00a0roasted peppers and chile<\/a>\u00a0focaccia, focaccia with sourdough<\/a>, and many more. What makes this one a little different is that it’s even more airy.\u00a0<\/p>\n This focaccia is best the day that it’s made but it can easily be reheated and freshened in a 350 degree F oven. Keep leftovers in an airtight container at room temperature.\u00a0<\/p>\n To use this focaccia for sandwiches, split it through the middle and toast it lightly in a toaster oven before filling it.\u00a0<\/p>\n Last year (2025) for the letter “P,” I made Pasta and Pea Soup<\/a>. It’s a wonderful bowl of comfort! For 2024 I made Pork Carnitas in the Instant Pot<\/a>. It’s so easy to make and wonderful for soft tacos!\u00a0<\/p>\n \u00a0<\/p>\n<\/a><\/div>\nFocaccia Ingredients:<\/h2>\n
<\/a><\/div>\nTo Make This Focaccia:<\/h2>\n
<\/a><\/div>\nEquipment You May Need:<\/h3>\n
<\/a><\/div>\nRecipe Variations:<\/h3>\n
Make-Ahead and Storage:\u00a0<\/h3>\n
“P” is for Pecorino, Pork, Posset, Paloma, Paneer, Peach, and More!<\/h2>\n
As part of the 2026 Alphabet Challenge, we are sharing recipes that begin with “P” or include ingredients or methods that that begin with “P\u201d:<\/h4>\n