Ingredients
- For the Focaccia Dough:
- 2 cups warm water (100-110°F)
- 2 teaspoons honey
- 2 1/4 teaspoons instant yeast (dry active yeast works as well)
- 1/4 cup extra-virgin olive oil, plus more for the bowl and baking sheet
- 4–5 cups all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- For Topping:
- 3 tablespoons unsalted butter
- 1/3 cup fresh sage leaves
- 4 fresh thyme sprigs
- 2 tablespoons extra-virgin olive oil
- 1/2 cup pomegranate arils
- 1/2 cup parmesan cheese shavings
- Flaky sea salt
Instructions
- For the Focaccia Dough:
In the bowl of a stand mixer, combine warm water and honey. Sprinkle the yeast over the surface and allow it to sit for 5 minutes until foamy.
Pour in olive oil and mix on low speed. Gradually add about 3 cups of flour and salt, mixing with the dough hook. Keep adding flour until the dough comes together and is only slightly sticky.
Transfer the dough to a lightly floured surface and knead for a few minutes until smooth and elastic. The dough should bounce back when pressed with a finger.
Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 60-90 minutes until doubled in size.
Once risen, oil a large rimmed baking sheet with 3 tablespoons of olive oil. Gently press the dough down to release excess air, then stretch it to fit the pan as evenly as possible. Cover with plastic wrap and let it rise for another hour.
Preheat the oven to 425°F (220°C). - For Topping:
In a skillet or saucepan, melt the butter over medium heat. Watch it carefully and swirl the pan until the butter turns golden brown and releases a nutty aroma. Remove from heat and stir in the fresh herbs and olive oil.
Prepare the pomegranate arils. - To Assemble & Bake:
Using your fingers, press dimples into the dough’s surface.
Pour the brown butter and herb mixture evenly over the dough, ensuring it reaches all corners.
Sprinkle half of the pomegranate seeds over the dough and finish with a generous sprinkling of flaky salt.
Bake for 15-20 minutes until the focaccia is golden brown and crisp around the edges, with a soft, pillowy center.
Remove from the oven and allow it to cool slightly before garnishing with the remaining pomegranate seeds and parmesan cheese shavings. Slice and serve warm or at room temperature.
Notes
- For a twist, try adding roasted garlic or caramelized onions on top of the focaccia before baking.
- Store any leftovers in an airtight container for up to 2 days. You can reheat it in the oven for a few minutes to refresh it.
- If you prefer a stronger herby flavor, you can increase the amount of sage and thyme used in the topping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
