There’s nothing quite like homemade focaccia fresh out of the oven—light, airy, and crisp around the edges with that signature chewy bounce. I love topping it with a generous layer of sesame seeds for extra nuttiness and crunch, but this is where you can get creative. Go wild with whatever toppings you’re craving—za’atar, sliced shallots, tomatoes, olives, or even a swipe of chili crisp right before baking. This dough uses a high hydration and a long fermentation for incredible flavor and structure. Yes, the waiting is worth it. It’s what gives you those deep bubbles and that golden, delicate crust. If you don’t have a stand mixer, I highly recommend looking up a video on how to properly knead high hydration dough by hand—it’s a different technique but totally doable. *Best Practices* *1. Let the dough ferment fully in the fridge* This gives the focaccia better flavor and texture. Don’t rush this step. *2. Use a metal baking pan* It conducts heat better, giving you that crispy bottom and golden edges. *3. Generously oil the pan and the dough* This helps prevent sticking and encourages that signature crust. *4. Wet your hands when working with the dough* It’s sticky—water is your best tool here. *5. Dimple the dough right before baking* Use your fingers to press deep into the dough, creating those signature focaccia pockets for oil and flavor to pool in. *6. Bake until deeply golden* Don’t pull it early. That extra color adds tons of flavor and texture. *7. Let it cool slightly before slicing* The steam will redistribute and keep the crumb light and fluffy.