Focaccia is much like a pizza crust, but simply brushed with olive oil and sprinkled with herbs, such as rosemary or dried basil. Sometimes focaccia is even topped with slices of tomato, caramelized onions, or other toppings.


Yield: serves 8+



  • 1 1/2 C. (375 ml) warm water
  • 1 T. sugar
  • 1 T. active dry yeast
  • 1 tsp. salt
  • 3-3 1/2 C. (375-450 g) bread flour olive oil
  • dried herbs
  • garlic salt




1. Sprinkle sugar and yeast into the warm water and set aside until slightly foamy.

2. Add the salt, and then the flour, one cup at a time, beating with a wooden spoon until the dough is stiff. At that point, knead in enough remaining flour until the dough is elastic and smooth.

3. Rub the top with oil, cover with a cloth and let rise in a warm place (such as an oven with just the light turned on) for at least 2 hours. If you prefer, you can place it in the fridge for up to 24 hours for a deeper flavor and chewier texture. Bring to room temperature before baking.

4. Usually for focaccia the dough is not rolled out but pressed with your hands onto a greased cookie sheet. “Dimple” the dough with your fingertips. This forms little cavities to hold the oil and herbs. Brush lightly with olive oil and sprinkle with a few teaspoons of herbs of your choice and garlic salt.

5. I like to let my dough rise just for 15-30 minutes before baking though if you’re in a rush, you can bake it immediately. Bake at 425° F (220° C) for about 15-20 minutes, until brown and crusty.

This recipe can easily be doubled.


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