Cookbook:Focaccia II

Focaccia II
CategoryBread recipes
Yield1 loaf

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Italian Cuisine

Focaccia is a type of a somewhat flat yeast bread from Italy. The basic bread is often topped with any of the following: herbs, olive oil, cheese, meats, and vegetables, and can be seen as a precursor to pizza. Focaccia is commonly used for sandwiches.


Ingredient Count Volume[note 1] Weight Baker's % (optional)
All-purpose flour 4 ½ cups 562.5 g 100%
White sugar 1 teaspoon 4.2 g 0.75%
Salt 1 teaspoon 6 g 1.07%
Active dry yeast [note 2] 1 tablespoon 12 g 2.13%
Water [note 3] 1 cup 237 g 42.13%
Vegetable oil 2 tablespoons 27.2 g 4.84%
Egg 1 ea. 50 g 8.89%
Olive oil 3 tablespoons 40.5 g 7.2%
Dried rosemary, crushed 1 teaspoon 1.2 g 0.21%
Total n/a 940.6 g 167.22%


  1. Combine 1 cup flour, sugar, salt, and yeast. Mix well.
  2. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.
  3. Mix with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
  4. Stir in 1 ¾ cup flour (half of remaining total) while beating, until dough pulls away from side of bowl.
  5. Knead in 1 ¾ cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.
  6. Place dough on a greased baking sheet. Roll out to 12-inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
  7. Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
  8. Bake at 400 °F (205 °C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.


  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Egg size presumed as large.
  2. This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 1.05% active dry yeast, although you can expect fermentation time to increase. Further reductions will result in less yeast flavor and longer bulk fermentation times.
  3. This hydration is a little dry for this bread style which is somewhat flattish.