Sunday, March 30, 2014


Focaccia is a wonderful flat Italian bread which goes well with salads, served as an appetizer with marinated vegetables and olives, or as an accompaniment to grilled meats. The following recipe is a basic recipe with diced onion added to the dough. I have also made it with chopped Kalamata olives and slivered sun dried tomatoes in oil (drain the oil before slicing the tomatoes) instead of the onion. Sprinkle the bread with coarse salt and/or rosemary.


1 tbsp sugar
1 tbsp dried yeast
12 oz warm water
3 tbsp olive oil
4 cups all-purpose flour
1/2 tsp salt
1 small yellow onion chopped
olive oil
coarse salt and rosemary

  • Preheat oven to 375° F.
  • Warm up 12 oz of water and add 3 tbsp olive oil. Mix 1 tbsp sugar and 1 tbsp dried yeast and add to water. Let rest for 5 minutes.
  • Mix flour, salt and chopped onion. Add yeast mixture to flour mixture and knead until smooth.
  • Oil a large bowl, add dough and brush some olive oil over the dough. Cover and let rise until double in size.
  • Line baking sheet with baking paper and brush lightly with olive oil. Gently punch down dough and place on a baking sheet. Flatten dough, brush with olive oil and sprinkle with coarse salt and rosemary. Let rise again for 30 - 40 minutes. 
  • Bake at 375° F for 20 - 30 minutes. Remove from oven and serve warm.

No comments:

Post a Comment