Preparation

Focaccia intimidates many home cooks with its kneading requirements and timing precision. This version eliminates both concerns by letting time do the work, while berbere spice—a complex Ethiopian blend of chili, fenugreek, and warm spices—adds a surprising depth that makes this bread impossible to stop eating.

Preparation Steps

1. In a large bowl, whisk together flour, yeast, salt, and berbere spice blend.
2. Add the lukewarm water, 2 tablespoons olive oil, and honey. Stir with a wooden spoon until no dry flour remains. The dough will be very wet and shaggy—this is correct.
3. Cover the bowl with plastic wrap or a damp towel and leave on your counter for 12-18 hours. The dough will bubble and rise significantly.
4. When ready to bake, pour 2 tablespoons olive oil into a 9x13 inch baking pan. Scrape the dough into the pan—no kneading required.
5. With oiled fingers, gently stretch and press the dough to fill the pan. If it resists, let it rest 15 minutes and try again.
6. Dimple the dough all over with your fingertips, drizzle with remaining 1 tablespoon olive oil, and sprinkle with flaky salt and optional rosemary.
7. Let rest for 30 minutes while you preheat the oven to 425°F (220°C).
8. Bake for 25-30 minutes until golden brown. The berbere will create aromatic, slightly darker spots—this adds flavor.

Make It Your Own: Substitute berbere with any spice blend you love—za'atar, curry powder, or even everything bagel seasoning work beautifully with this method.