Seasons Recipes

Sicilian Focaccia

Sicilian Focaccia


1¾ cups warm water
2¼ tsp active dry yeast
1 Tbsp Bee Raw Orange Blossom Honey [Available at Seasons]
5 cups all-purpose flour, plus additional for kneading
2½ tsp Seasons Fine Himalayan Pink salt
¾ cup, plus 2 Tbsp Seasons Nocellara EVOO, divided [Available at Seasons]
1 cup cherry tomatoes, halved
1¾ tsp Seasons Sicilian Blend Seasoning
1 tsp minced fresh rosemary, for sprinkling (optional)
Seasons Fleur de Sel (French sea salt), for sprinkling (optional)


In a small bowl or measuring cup, combine the warm water, honey, and yeast. Cover with plastic wrap and a kitchen towel, set aside until the yeast is bubbly (about 10 minutes).

In the bowl of a mixer fitted with a dough hook, combine the flour and salt. Make a well and pour in ¼ cup Nocellara EVOO and the yeast mixture. Mix on low speed until the dough has come together. Increase the speed to medium and continue to knead for 5 minutes longer or until the dough is smooth.  If you feel that the dough is too sticky, sprinkle it with some flour and knead, be sure not to add too much flour.

Transfer the dough to a clean, lightly floured surface, and knead it by hand for a couple of minutes. Give it another sprinkle of flour if the dough is really sticky, but do not over do it—the dough should be soft. The more flour you add, the tougher the focaccia will be.

Transfer the dough to a lightly greased bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a 9” x 13” rimmed baking sheet with the remaining ½ cup olive oil. Transfer the dough to the pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.  This will create gorgeous puddles of olive oil throughout the surface of the bread and add a great flavor to the focaccia after it’s baked.

Loosely cover with plastic wrap and a light kitchen towel and let it rest in a warm place until it has doubled in size, about 1 hour. While the dough is rising, preheat the oven to 425°F.

In a small bowl, add the cherry tomato halves, Sicilian Blend Seasoning, and the last 2 Tbsp of Nocellara EVOO. Mix well to combine and let sit for a few minutes. Arrange the tomatoes across the top, pressing them into the dough slightly. If you wish, sprinkle with minced fresh rosemary and Fleur de Sel.

Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool for 10 minutes before serving.

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