This recipe was developed by a colleague of mine several years ago. Nick is an excellent baker and this recipe rocks with McEvoy’s Basil Olive Oil. The overnight rise makes for a tender crumb and a crunchy crust.


  1. Combine flour, yeast, sugar and 1 Tbsp. in a large bowl.

  2. Stir in the water, mixing until just incorporated.

  3. Mix in 3 Tbsp. of the olive oil.

  4. Drizzle more oil on the top of the dough and turn the dough over to coat the bottom of the bowl

  5. Drizzle a little more oil on top of the dough and cover with plastic wrap. Refrigerate for 1 hour.

  6. Remove dough from the refrigerator and fold the four corners of the dough into itself. Return dough to the bowl, drizzle a little olive oil on top. Cover the dough with plastic wrap and return to the refrigerator overnight.

  7. Punch dough down in the bowl and let rise at room temperature for 1 hour.

  8. Coat a rimmed baking sheet with 2 to 3 tablespoons of olive oil and sprinkle with cornmeal or polenta.

  9. Spread dough onto the baking sheet, cover with plastic wrap, and let rise for 1 hour or until large bubbles appear.

  10. Preheat the oven to 400F.

  11. Sprinkle the dough with 2 Tbsp. olive oil and the remaining 2 Tbsp. salt.

  12. Bake until golden brown, about 20 minutes, rotating halfway through.

  13. Cool focaccia on baking sheet for 5 minutes then transfer to a wire rack to finish cooling.

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