Focaccia Bread

Janet Scott


This bread is very addicting! It's amazing with any Italian dish or just for dipping!

I made this as one of my assessments with the Pastry & Culinary school I'm taking. Wonderful bread, this is one of the Culinary Schools recipes


★★★★★ 1 vote



  • 9 oz
    water @ 98 degrees (not tap water, no chlorine)
  • 1 tsp
    active dry yeast
  • 13 oz
    all purpose flour
  • 2 tsp
  • 1 Tbsp
    olive oil

  • 1 sprig(s)
    rosemary for topping

How to Make Focaccia Bread


  1. preheat oven at 430

    heat water to 98 degrees

    sift flour and weigh 13 oz
  2. In a mixing bowl add your Sifted flour and yeast, blend.
    Add your salt then !/2 of the oil and warm water.
  3. Knead to form a smooth dough.
    Cover with plastic wrap and place in a warm spot to proof until doubled in size.
  4. Punch the dough down to remove any air bubbles.
    Knead a little more then form a oblong disk
  5. Roll into a tube then flatten out again.
    Place on a cookie sheet coated with a little olive oil. Press your fingers on top (indent)
    Sprinkle with the left over Olive oil smearing it all around on top.
    Add your coarse salt (I use Kosher)
  6. Allow to proof again.

    Bake in the oven at 430 degrees for about 15 minutes or until cooked through.
  7. Sprinkle with fresh Rosemary.

    This is great bread!!!! You will love me for this one.

Printable Recipe Card

About Focaccia Bread

Course/Dish: Flatbreads Other Breads
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Kosher
Hashtags: #sides #dippers

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