Fresh Milled Flour Focaccia: Three Spring Flavors

Directions

• Mix & Rest (Autolyse)
  In a mixing bowl, combine flour, water, sugar, and olive oil. Mix until just combined.
  Let rest for 20–30 minutes.
• Add Yeast + Salt
  Sprinkle yeast and salt over the dough. Knead (by hand or mixer) for 5–7 minutes until smooth and slightly elastic.
• First Rise
  Cover and let rise until puffy and not quite doubled (about 25–45 minutes depending on your kitchen and altitude).
• Pan & Second Rise
  Generously oil a 9×13 pan or sheet pan.
  Transfer dough and gently stretch to fit (don’t force it—let it relax if needed).
  Cover and let rise again for 20–45 minutes.
• Dimple & Top
  Drizzle with olive oil and use your fingers to press deep dimples into the dough.
  Add toppings (see below).
• Bake
  Bake at 425°F for 18–22 minutes, until golden brown.
  Let cool slightly before slicing.
• Three Spring Flavors
• Variation 1: Rosemary, Parmesan & Sea Salt
  Savory, classic, and crowd-pleasing
  Before baking:
  Generous drizzle of olive oil
  Fresh rosemary (chopped or whole sprigs)
  Flaky sea salt
  Freshly grated parmesan
  After baking (optional):
  Light brush of olive oil or melted butter
  Extra sprinkle of parmesan
• Variation 2: Lemon Blueberry with Lemon Glaze
  Bright, lightly sweet, perfect for spring
  Before baking:
  Drizzle olive oil (light hand)
  Zest of 1 lemon
  Small handful of fresh blueberries (press gently into dough)
  Light sprinkle of sugar
  After baking:
  Drizzle with lemon glaze:
  1 cup powdered sugar
  1–2 tbsp fresh lemon juice
  Optional: extra zest
• Variation 3: Strawberry, Honey & Thyme
  Soft, floral, and just a little special
  Before baking:
  Light drizzle olive oil
  Thinly sliced strawberries
  Fresh thyme leaves
  Small drizzle of honey
  After baking:
  Optional extra drizzle of honey
  Tiny pinch of flaky salt to finish