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Focaccia Recipe

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This recipe for Focaccia, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Hunter
Added: Wednesday, May 13, 2009


1 package active dry yeast (2 ¼ tspn)
1/2 teaspoon sugar
1 cup lukewarm water (105-115oF)
3 tablespoons extra virgin olive oil, plus extra to drizzle on the bread
1 teaspoon salt
2-3 cups unbleached all-purpose flour
Coarse salt
Chopped fresh rosemary (other herbs as you like)
Garlic powder

Dissolve the yeast and sugar in 1 cup lukewarm water in a bowl and let sit until foamy.

Add the olive oil, and the salt.

Blend in the flour, 1 cup at a time, until the dough comes together. Knead on a floured board (or in mixer) for 10 minutes, adding flour as needed to make it smooth and elastic.

Put the dough in an oiled bowl, turn to coat well, and cover with plastic wrap and a towel. Let rise in a warm draft-free place for 1 hour, until doubled.

Punch down the dough, and gently shape it out into a rectangle about ½ inch thick. Place on a baking sheet Let rise for 15 minutes, covered.

Oil your fingers and make impressions with them in the dough, 1 inch apart. Cover with a towel and let rise for 1 hour.

Preheat the oven to 400oF.

Drizzle the dough with olive oil and sprinkle with coarse salt, garlic powder, and rosemary. Bake for 15 to 20 minutes, until golden brown. Sprinkle with additional oil if desired. Cut into squares and serve warm.

Personal Notes:
Personal Notes:
I make this in my KitchenAid mixer with the dough hook, so I don’t hand knead at all. If I count back 3 hours before serving, that is all the time I need to make it, let it rise, and bake it.




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