Crispy Olive & Herb Focaccia

"A scrumptious version of a classic Italian flatbread. Basic and delicious!"
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1 Focaccia




  • Stir the yeast into a large mixing bowl with the water & let proof for 10 minutes.
  • Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth.
  • Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled.
  • Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again.
  • Cover with a towel & leave until it has half risen, about 30 minutes.
  • 30 minutes before baking, preheat oven to 400F.
  • Just before baking, dimple the top of the dough with your fingerti ps & sprinkle with some extra salt & 2 tsp of oil.
  • Bake for 25 to 30 minutes until golden.
  • Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.
  • VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.

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  1. I made this today. The recipe was easy to follow and the bread simple to make. The bread did seem a little too salty and strongly flavored with garlic for my taste. I will decrease these ingredients when making it again. Thank you for sharing this recipe with us.


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