Homemade Focaccia

by Maggie Battista on August 13, 2009

in All Recipes, Bread


I’ve been experimenting with all sorts of homemade doughs. To conduct my fun experiments, I need flour so the husband indulged me by buying 20 pounds of my favorite flour, the double 00 grade. Doppio zero is a highly refined flour that is soft (like powder) and very high in protein, well-suited for making all types of bread. It’s used all over Italy but is specifically revered for making great Neapolitan-style pizza, the kind of pizza I grew up with, and the kind that I now make on my outdoor grill on many Summer nights.

This time around, I tried making homemade focaccia. The base recipe is from the folks who supplied my flour, the Pennsylvania Macaroni Co. I adjusted the toppings to take advantage of all the fresh herbs clogging up my garden. (Don’t let bread or focaccia recipes scare you. They’re fairly easy if you follow the steps, and really just require a little solid time.)

Homemade Focaccia


  • 2 teaspoons dry yeast
  • 1 teaspoon sugar
  • 1/4 cup very warm water
  • 3 to 4 cups flour
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 3/4 cup cold water
  • Extra olive oil, for brushing
  • Chopped fresh herbs

Stir together yeast and sugar and add warm water. Cover for about 10 minutes. Yeast is active and okay to use if it foams and has that great “yeasty” smell. In a mixer bowl, stir flour and salt together. Add yeast and blend. Add oil, blend. Slowly and over all the flour mixture, add the cold water to stop yeast from rising. Mix with dough hook for about 3 minutes, until smooth and elastic. Add a little more water if the dough is dry or a little more flour if the dough is sticky.

Remove to a floured board and knead until smooth. Place in a deep grease bowl and cover with saran and a towel. Leave to rise in a warm draft free place for 1.5 hours. Remove from bowl. Punch down and stretch into greased 12 inch pizza pan. Let rest for about one hour, covered and kept warm.

When ready to bake, brush with olive oil and top with sea salt and finely chopped herbs. I used rosemary, oregano and thyme.

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's first-ever cookbook Food Gift Love will be published by Houghton Mifflin Harcourt in October 2015. You may pre-order now.

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