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Basic Focaccia (Ultimate)

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Basic Focaccia (Ultimate) recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


11 ml yeast, active dry
710 ml bread flour
2.5 ml salt
2.5 ml sugar
237 ml water
30 ml water
15 ml olive oil
Focaccia topping
1 x rosemary leaves
30 ml olive oil, extra-virgin
10 ml kosher salt
1 x black pepper
freshly ground


Machine Procedure (For a 2-cup capacity bread machine): All ingredients must be at room temperature, unless otherwise noted.

Add ingredients, except toppings, in the order specified in your bread machine owner's manual.

Set bread machine on dough/manual setting.

At the end of the program, press clear/stop.

To punch dough down, press start and let knead for 60 seconds.

Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping.

If your bread machine does not have a dough/manual setting, follow normal bread making procedure, but let dough knead only once.

At the end of the kneading cycle, press clear/stop.

Let dough rise for 60 minutes, checking after the first 30 minutes to make sure dough does not overrise and touch lid.

Press start and let machine run for 60 seconds to punch dough down.

Press clear/stop again.

Remove dough and let rest 5 minutes before hand-shaping.

Hand-Shaping Technique: Sprinkle hands with flour.

With fingertips, spread dough evenly into a 13- X 9- X 1-inch lightly oiled baking pan.

Cover with a clean kitchen cloth.

Let rise until doubled in height, about 30 to 60 minutes.

Preheat oven to 400℉ (200℃).

Make light indentations with your fingertips in the surface of the risen dough.

Brush with extra-virgin olive oil and sprinkle with coarse salt and black pepper.

Bake on bottom rack of oven for approximately 30 to 35 minutes, or until golden brown.

Let cool in pan.

Cut into twelve equal pieces and serve at room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 46322% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1480mg 62%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 12%
Sugars g
Protein 26g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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