Traditional Focaccia

This month, Rachael from Pizzarosa and Sawsan from Chef in Disguise  challenged us to make a Focaccia, this wonderful Italian bread!

I’ve never made a focaccia before. It’s so easy to make and so good. My whole family loved it! I am sure to make this recipe again for my family (because we love eating bread every day) and my friends.

Focaccia is a flat-oven baked Italian bread with a lot of flavors. It’s so delicious!

Perfect for appetizers, if you cut this fantastic bread in cubes.

You can try this recipe, you’re going to love it. Choose whatever you want for the topping : black olives, tomatoes, Parmesan cheese, sea salt…

I enjoyed making this recipe. As my husband and I are not a fan of rosemary, I simply chose herbes de Provence and mediterranean oregano with Parmesan cheese.

It smelled like the south of the France in my kitchen! I loved that!



Prep: 15 min

Servings: 8 slices




2-3/4 cups (660 ml) (385 gm) (13½ oz) all-purpose (plain) flour

1 teaspoon (5 ml) (6 gm) salt

1 teaspoon (5 ml) (5 gm) white sugar

1 tablespoon (15 ml) (8½ gm) active dry yeast

1 teaspoon (5 ml) (3 gm) garlic powder

1 teaspoon (5 ml) (3 gm) dried oregano

1 teaspoon (5 ml) (3 gm) dried thyme

1/2 teaspoon dried basil

1 pinch ground black pepper

1 tablespoon (15 ml) vegetable oil

1¼ cups (300 ml) milk (lukewarm 90-100 degree F.)

3 tablespoons (30 ml) (15 gm) (½ oz) grated Parmesan cheese (optional)

For the topping

Pitted black olives

Cherry tomatoes sliced into thin slices and placed on a towel to draw out moisture

Fresh rosemary chopped

Sea salt (or regular salt)

Olive oil for topping


In a bowl mix the milk, yeast and sugar and wait until it becomes foamy and bubbly (This indicates that your yeast is active, if the yeast doesn’t bubble and foam it has gone bad and you can’t use it).

In a large bowl, stir together the flour, salt, garlic powder, oregano, thyme, basil, 2 tablespoons (15 ml) (7 gm) (¼ oz) Parmesan cheese and black pepper.

Mix in the vegetable oil, then add the milk-yeast mixture.

Stir with a wooden spoon till the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic (around 10 minutes).

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth, and let rise in a warm place until it doubles in size. (If you are tight on time you could heat your oven to moderate 350°F/180°C/gas mark 4 then turn it off and place the bowl with the dough in it)

Center your oven rack, preheat oven to hot 450°F/230°C/gas mark 8.

Punch dough down; place on greased baking sheet. Pat into a ½ -inch (15 mm) thick rectangle or any shape you desire.

To give the dough the dimples effect, use your fingertips , pushing gently all over the surface of the dough

10 minutes)

Place your selected topping

Brush top generously with olive oil. Sprinkle with Parmesan cheese, rosemary and salt.

Allow the dough to rest for 10-15 minutes

Bake in preheated hot 450°F/230°C/gas mark 8 oven for 15 minutes, or until the sides begin to brown then place under the broiler (grill) till the top becomes golden brown.

Serve warm.

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  1. your topping looks so simple and yet delicious! im ging to try it next. this was the first time i made focaccia, but surelly not the last 😉

  2. Your focaccia looks so good! I like that you added some flavours in the dough, herbs and garlic powder, so the aroma is not only on top of the focaccia.

  3. What a lovely application….I love the pics you have and the flavors on and in the bread….love it..

  4. Wow what a co-incidence I just made focaccia 2 days back and will post the recipe on my blog too! 🙂 I love focaccia, it’s one of my favorite breads and your looks just perfect! 🙂

    • zaza-cook

      Thanks Jackie for stopping by! Can’t wait to try your Fougasse’s recipe:)

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