Focaccia Bread

One of my goals is to try at least one new recipe a week. I have made focaccia bread before, but I don’t remember being thrilled with the results. I had a new recipe and decided to try it with some chicken salad for dinner.

I turned out a bit puffier that I imagined; but the taste was wonderful. Fresh bread-hard to go too wrong.

1 package active dry yeast
1 cup warm water
1 tbsp. natural granulated sugar
1/4 cup extra virgin olive oil
1 1/2 cups whole wheat flour (I actually used all white flour)
1 cup unbleached white flour
1 tsp. salt
1 tbsp. minced fresh garlic
Coarse salt
Dried rosemary or oregano


1. Pour the yeast into warm water and let stand to dissolve for 5 to 10 minutes. Stir in the sugar and 2 tablespoons of the oil.

2. Combine the flours and salt in a large mixing bowl. Work the yeast mixture in using your hands, then turn out onto a well-floured board. Knead for 5 minutes, adding additional flour if the dough gets too sticky. Shape into a round and roll out into a circle with a 12-inch diameter.

3. Place on an oiled and floured baking sheet, cover with a tea towel, and let rise in a warm place for 30 to 40 minutes.

4. Preheat oven to 400F degrees.

5. When the dough has risen, poke shallow holes into the surface with your fingers, at even intervals. Sprinkle the remaining 2 tablespoons of olive oil over the top evenly, followed by the garlic, salt and herb.

6. Bake for 20 to 25 minutes, or until the bread is golden on top and sounds hollow when tapped.

Recipe found in an email list from Good stuff.

Leave a Reply

Your email address will not be published. Required fields are marked *