Focaccia

Total Time:
3 hr 5 min
Prep:
20 min
Inactive:
2 hr 15 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Oh baby!


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4.9 195
This was so good!  I've been using another recipe and it's good but this blew me away!  I will replace my other recipe and make this from now on!  Thanks! item not reviewed by moderator and published
Best focaccia I ever made a real keeper. The soup is this episode is just passable. item not reviewed by moderator and published
All I can say is "WoW" it's gonna be hard to stay away from eating this loaf of Focaccia. It's crusty, yet soft in the middle; and extremely tasty. Love it! item not reviewed by moderator and published
Great recipe!  I made mine with some herbs and garlic infused in the first 1/2 of oil.  its a keeper! item not reviewed by moderator and published
This recipe came out perfect...looked just like the picture.  First time I actually enjoyed making bread.   item not reviewed by moderator and published
have made this many times Anne.....delicious!!!!   have branched out to making it with dried herbs mixed in.....you've done it again Anne, tks!!! item not reviewed by moderator and published
Did you really use 5 cups of flour with 1 3/4 cups water and 1/2 cup olive oil? I tried to follow this but after 1 1/2 cups of flour I had a dry mess. I can't imagine what 5 cups would have looked like. Did I do something wrong or are your flour measurements way off? item not reviewed by moderator and published
This recipe and your video is awesome!!! The focaccia came out sooooo delicious!!!! item not reviewed by moderator and published
The receipe is not clear on how to cool the focaccia bread. Do you leave it in the pan or remove it onto a rack? item not reviewed by moderator and published
I made this recipe doubled for a group of 25 people for sandwiches and they loved it! It dough rose beautifully and was delicious. I highly recommend. item not reviewed by moderator and published
Csn you add the ingredients in the metric system also?This looks so tasty i want to try it Thanks item not reviewed by moderator and published
Thank you. Thank you. Thank you. I love this recipe. This is the first time I made successful focaccia bread. Your demonstration was a huge help. item not reviewed by moderator and published
Thank you! This is a great recipe! I added thinly sliced red onion, oregano and a smidge of grated Parmesan cheese! It's delicious! item not reviewed by moderator and published
Love this. It's such a versatile bread. Egg and cheese sandwiches, pizza, or even with a burger. It's even great with dry herbs mixed into the dry ingredients. Or garlic. I make this about once a week. It stores well in the fridge or freezer. item not reviewed by moderator and published
Made it last week and really liked it! Relatively easy to make for someone new to baking. Was able to save it and re-toast it each time and ad it almost with every meal this last week! item not reviewed by moderator and published
Very Good! Great job Anne. Try it with some of Alton Brown's Tapenade if you want a great appetizer... item not reviewed by moderator and published
Instead of using plain olive oil, I used basil infused olive oil. Delish! item not reviewed by moderator and published
It was good, and a good base to add some additional flavor to it. I found it a little dry the first go around, so I might add a little extra water next time. item not reviewed by moderator and published
Easy bread recipe. It'll make you feel as though you're a great cook! item not reviewed by moderator and published
This was amazingly good, but makes a lot! I have learned so much from watching this lady cook! Thanks for sharing great techniques and recipes! item not reviewed by moderator and published
Wonderful light crispy , freezes well oven warm up just great! item not reviewed by moderator and published
Amazing, just like all of Anne's recipes. I have made it several times. You can use it as a blank slate to add all kinds of things. I did one with garlic and rosemary in the dough and I sprinkled Parmesan cheese on top. You can add sun-dried tomatoes, chopped olives, etc. There is no end to the options. A family favorite. item not reviewed by moderator and published
Delicious and easy! Used to make sandwiches and it held up wonderfully. I also sprinkled dried rosemary and Parmesan to give it an added flavor. item not reviewed by moderator and published
WOW! An easy recipe and so delicious. I have topped with dried oregano and parmesan cheese and garlic. The olive oil makes it so crispy on the outside and soft on the inside, just perfect. I have made this every Friday for a month but it never lasts the weekend. Good tip from the show, make sure you make the "holy dimples" for the craggy look. Then all that olive oil gets in there! Thanks Anne! YOU ROCK! item not reviewed by moderator and published
OMG!!!!!!!!!!!!!!!!!!!!!!!!!! the only thing I did was rub the hot bread with garlic....gave a small hint of garlic but not overpowering. ANNE!!!! I've used many of your recipes....you did it again!!!! Thanks for sharing item not reviewed by moderator and published
I really like Anne Burrell's personality and cooking style. This Focaccia Bread recipe is fantastic; quick and simple to make. I am fortunate to live in central CA and have a beautiful herb and vegetable garden. Brush the top of this with Extra Virgin Olive Oil then top with (fine chop) fresh rosemary and oregano. Another twist is to add thin (about 1/16" thick) slices of garlic to the dough. Yum! Thank you Anne... item not reviewed by moderator and published
I too don't know how I failed to review this - I've made it dozens of times. My family loves it and when I make it for guests they always ask "did you make this yourself". Most don't know how easy it is. I sometimes at fresh thyme and/or rosemary to the dough. Finishing salt (and sometimes a little grated parm) on top is just the right thing. Oh, I'm making it right now! Oh, man I can't wait for dinner. item not reviewed by moderator and published
I'm not sure how I haven't reviewed this. I've made this easily a dozen times for all kinds of events and holidays, and just because. My family LOVES it. I, too, have varied the toppings from parmesan cheese to dried herbs to sun-dried tomatoes to roasted garlic. This recipe is PERFECTION. item not reviewed by moderator and published
This was delicious. I made about half of this recipe and put chopped plum tomatoes with herbs and parmesan to finish it. It lasted about 15 minutes. Wife and I scarfed it down fast. I didnt get a good second rise in the pan tho. Still a great recipe. Thank you. item not reviewed by moderator and published
If your looking for the best, stop right here... This is the absolute best recipe for focaccia you will ever find..... I have made several and no one else is even close to this! Follow exactly and WOW! It deserves 10 stars!!!!!!!!!! item not reviewed by moderator and published
So good and very easy to make. I put chopped Rosemary and thinly sliced purple onion on the top, with the olive oil. There's just something about Rosemary and Focaccia bread. Heavenly. item not reviewed by moderator and published
Wonderful and SO easy. But next time i would use less salt on the top item not reviewed by moderator and published
I needed a round loaf of bread for a dip bowl I was making this was perfect I never made such a perfect loaf of bread and round too. it tasted wonderful. item not reviewed by moderator and published
I made this for a potluck along with a variety of compound butters and it was a HIT! Total success even on my first try. Thanks, Anne. item not reviewed by moderator and published
Great Recipe! Thank you Anne! added fresh rosemary & garlic! item not reviewed by moderator and published
WOW! This is really good focaccia bread. I have used several recipes for focaccia previously which were very good as well, but this one was simple and the best texture by far. Its a keeper! Just go for the oil, it seems like SO much, but it really does make the bread fabulous. Definitely use the coarse salt on top and you will not have any issue with it being too salty. item not reviewed by moderator and published
Oh my goodness! This was my first attempt at focaccia and it was easy and turned out amazing! I made it as stated in the recipe but next time will try herbs & parmesan on top. I actually doubled this recipe to make a pan to share with my sister, so used two 13x9 lasagna pans. The bread ended up as deep as the pans. Delicious for snacking & dipping, but a bit thick for sandwiches. I think using the original recipe but baking it in the two pans will yield a thinner loaf easier used for sandwiches. Don't skimp on the olive oil! item not reviewed by moderator and published
Great recipe! Very easy and so yummy! I have a proofing setting on my microwave/convection oven, the first proof took the full hour, the second took only about 20 minutes. Mine baked for about 25 minutes, but my oven is usually slow, so if your oven is true definitely check at 20. I was a bit conservative with salting the top, and didn't find it the least bit salty. I thought the salt amount for the dough was spot on, I wonder if those who thought it was too much used granular table salt instead of a course salt. I did think the bottom soaked up a bit too much oil, but that was probably my fault for not coating the top well enough. Next time I will pour some over the top instead of pouring it all into the pan and flipping the dough to coat. After last week's "Bread Bible" Focaccia fiasco, I'm so glad to have found this recipe and will definitely use it again. It's amazing as is, but I can't wait to try out some different toppings. item not reviewed by moderator and published
Loved this focaccia bread BUT...the recipe called for a jelly roll pan. I used my jelly roll pan that is 15.5.x10.5 and the olive oil dripped all over the inside of my oven. What a mess! The smoke detector was going off, the house was filled with smoke. It would be very helpful if the exact size pan is noted in the recipe, not just, "jelly roll pan" since they come in various sizes. item not reviewed by moderator and published
This was my first time making focaccia bread and it came out fabulous. It tasted amazing. Buttery, moist, and warm. Nothing beats freshly made bread. I posted a pic of it on facebook and someone actually thought it looked too good to be home made!! item not reviewed by moderator and published
Wonderful recipe. I did not have a jelly roll pan, but used my 13x8 pyrex dish. I divided the recipe in half and it was wonderful. I used fresh flat leaf parsley, grated garlic, gruyere cheese shards, red pepper flakes, and light sea salt. This was excellent. Since I divided the recipe, I decided to turn the oven on 400F for 30 minutes. item not reviewed by moderator and published
Well this my first time ever making Focaccia bread. I had to use Ms Anne's recipe. I use a lot of her recipes and she totally ROCKS!!! My bread smells good and looks good I have tried any yet I am letting it cool. It didn't rise like it should've I am not sure why? Maybe over kneaded? Or my yeast was old? I have no idea. I will still give this recipe a 5 star because Chef Anne is my girl. Everything she makes awesome. This is a mistake on my end. Keep giving us great recipes Anne. You totally ROCK!! It would be awesome to cook with this lady side by side :D item not reviewed by moderator and published
This is my first review ever, and I just have to say that this recipe came out superb! I did substitute 3 cups of white whole wheat flour for 3 of the cups of AP, and I omitted the added sea salt on top of the loaf; instead, I sprinkled minced fresh garlic, chopped fresh basil, chopped fresh rosemary, dried oregano--about 2 T of each--atop the loaf after the second rise...and the flavor was wonderful. But the best part was the texture...crunchy on the outside and moist and tender on the inside. Just fabulous! I'm glad I didn't take the advice of some other posters to halve the recipe. If there is any left over after dinner, I'm going to slice and toast it for bruschetta tomorrow. Thank you, Chef Anne. You rock. UPDATE: I used some of the leftovers the next day to make Savory French Toast with a Balsamic Vinegar reduction drizzled over the top. Delicious! I still have enough to make Bruschetta tonight as this makes One Big Loaf. item not reviewed by moderator and published
Fabulous - perfect crumb on the crust. For added flavor I make a paste of the 1 T salt for the dough with 1 T fresh rosemary and 2 cloves garlic that I add to the flour. I have also added roasted tomato pieces to the top before baking. Best use of yeast in a long time! item not reviewed by moderator and published
Amazing!!!! I worked for a true jerk of a pastry chef. I had posted a picture of my finished product on a social media site when I made this for dinner and he saw it. I went to work the next day and he said he could take me to court for making it since he makes a version of what he called Foccacia. I was furious, so the next day I took him in a few pieces with the recipe printed. I said, "you should really consider using a recipe like THIS". He thought it was amazing too. : ...THEN I quit!!! I can always trust Anne's recipes AND her fabulous instruction item not reviewed by moderator and published
This was amazing! This will be my recipe from now on! I'm going to try it for my pizza dough, as well. item not reviewed by moderator and published
I made this for my family along with homemade vodka pasta sause and tiramisu for my grown kids. They liked the dinner but could not get enough of the bread. Huge hit. I put rosemary in the dough and sliced garlic, olives,sliced shallots or slightly browned onions, and fresh grated parmasean on the top. Don't skimp on the oil of top. Really makes the bread. Have made it several more times since with different topings. Takes some time but well worth the effort. Also I liked it just a little bit better if I didn't let it rise the full hour. It's a little denser. item not reviewed by moderator and published
The best I've ever made - over and over again. item not reviewed by moderator and published
Oh baby BABY!! This is THE focaccia recipe I'll be using for ever and ever. I confess I couldn't wait 'til the rest of the dinner was ready - had to sample the bread. Dipped in olive oil flavoured with Alessi dipping spice mix. Perfection. item not reviewed by moderator and published
This is the focaccia that you've been dreaming about! Great recipe! item not reviewed by moderator and published
Loved this recipe. Just a little too much salt if you want to salt the top cut back a bit on the recipe. But this was amazing bread none the less. item not reviewed by moderator and published
The BEST recipe for Foccacia I've EVER made. Took a bit longer than other recipes but it's amazing and everyone loved it. Did add Italian spices on top and would consider adding some to dough next time - awesome! item not reviewed by moderator and published
It was GREAT, easy to make and everone enjoyed it. Thanks Anne item not reviewed by moderator and published
Man how easy and tasty is this. OMG It's awesome fresh out of the oven or left over cut into toast. Check it after 20 minutes tho. My first batch was a bit charred on the bottom. It may be my oven. item not reviewed by moderator and published
Easiest best bread recipe ever! Saw it on the show, tried it for myself and was not disappointed. I did not alter the recipe at all, but can see how some fresh herbs on top would also be fantastic. Thanks Anne!! item not reviewed by moderator and published
I was surfing for a focaccia recipe for an Italian theme Epiphany party. I am so glad I found Chef Anne's . It was easy to follow her instructions, it looked picture perfect and most important of all the crowd loved it. Thanks Chef Anne item not reviewed by moderator and published
So easy and absolutely delicious! Right before baking, I sprinkled a little garlic salt, dried crushed rosemary, and fresh thyme on the top, and it turned out well. Next time I may mash a clove or two of fresh garlic with some fresh herbs and the "drizzling oil" before baking. item not reviewed by moderator and published
Extremely easy and very delicious, plus I added fresh garlic and fresh thyme to the butter then spread it onto the bread before baking and it was a great hit at my family BBQ! item not reviewed by moderator and published
Simply delicious. Anne this recipe rocks I made for Christmas dinner paired with ciopinno. I added dried rosemary, garlic and black olives. Be aware its a huge amount of focaccia so possible to cut the recipe in half. My family absolutely loved it and I shared the rest with neighbors as a Christmas treat. Thanks for all your wonderful recipes. item not reviewed by moderator and published
Simple recipe and a great canvas for additional toppings! Although some of the bottom of the bread burned due to my using a DARK jelly roll pan and failing to place it HIGHER IN THE OVEN, it was very tasty with the addition of caramelized onions, cheese & various seasonings. Someone had also suggested TURNING the pan half way through the cooking process to ensure even baking~~I'll do that next time. item not reviewed by moderator and published
This was GREAT! My best friend is a focaccia aficionado and when I made this for him, my boyfriend and my sister (who's VERY picky and critical, they ALL (including my picky sis declared this the best focaccia they ever tasted! The runner-up for my friend was the focaccia at Kincaid's, but to him, this is better!!!! My boyfriend's not a fan of whole herbs atop bread, so I didn't add rosemary (even though in the show Anne didn't either. I sprinkled the top of the bread with dried Ranch dressing mix and brushed it with olive oil before serving it. Delicious! Nice work, Chef Anne! item not reviewed by moderator and published
If you have never made bread before... this is the easiest recipe and pretty much fool proof. Absolutely delicious and I followed Anne's recipe to the T, except I did sprinkle a little rosemary and parm on the top before baking. I hope there is some left when my family gets home! ; Anne definitely knows what she is doing, I trust her recipes. item not reviewed by moderator and published
OMG! Wonderful recipe! Always wanted to make it; thought it was too difficult. Actually, easier than my other bread recipes. I added 1/3 cup of oil to pan instead of 1/2 and forgot to turn bread over before the second rising and it still turned out great. I added some garlic and a hint of oregano before baking. My husband and I ate 1/4 of the pan before it cooled. Oh Baby is right, Anne. item not reviewed by moderator and published
This recipe is incredible, and so SUPER easy to make! I actually made the bread dough in my bread machine, and then followed the rest of Anne's instructions. I made a few minor changes, which I talk about in my review at paulasplate dot net. Feel free to check it out for photos and tips. Thanks so much Anne, this is my "forever" focaccia recipe :- item not reviewed by moderator and published
Easy peasy! I've always loved focaccia but never had the cajones to attempt to make it (or any bread for that matter. But after watching Anne's show, I felt that it was do-able, and guesssss whaaaat? It came out awesome! It was so awesome that I couldn't stop eating it! Between 4 people, the pan was gone in a single day. Beautiful, olive oil-y, airy, and crunchy in the right places. Yeah! Anne is quickly becoming my new fave character. Love her recipes, love the vibe. If you make this focaccia, you MUST accompany it with her chicken noodle soup. NO EXCEPTIONS! item not reviewed by moderator and published
Loved this recipe! It was sooo easy... I did add garlic, rosemary, and parmesan right before poking the wholes into the bread. Turned out great! item not reviewed by moderator and published
So good and easy! Will save to my recipe box!!! item not reviewed by moderator and published
Very good! My husband really liked it. Prep, technique, ease, and finished appearance were 5 stars hands down and I bake breads all the time but usually on a stone unlike this one. I have made other breads of this type and it was the best I have tried, but the 4 stars came in because I thought it had a sweeter taste than it should have and yes I made it to a T on everything including 1T. sugar etc. Next time, I will try maybe a teaspoon and see what happens, although it could have been the cup of EVOO. Would give 4 1/2 stars if I could. Thanks for the recipe! item not reviewed by moderator and published
Best focaccia I've ever had. I make grilled vegetable sandwiches frequently on focaccia, and I usually buy the focaccia because other recipes I've tried haven't worked out well. My local store's bakery section was out, so I remembered a show where Ann made some. I followed her recipe exactly except that I did sprinkle the top with a little bit of finely minced fresh rosemary along with the sea salt. The recipe directions were easy to follow, and the whole thing went together quickly and easily. When baked, the texture of the bread was perfect. The taste was amazing. The slices were just thick enough that I could slice them in two for the sandwiches and they held up! The family raved, and my boys couldn't stay out of it. All that bread was gone in a day. Thanks, Ann! Another fabulous recipe! item not reviewed by moderator and published
Only can say this.....WOW item not reviewed by moderator and published
I had to use canola instead of olive oil, 50/50 bread and all purpose flour, only let it rise once, topped it off with shredded parm, provolone, and mozz with fresh rosemary, sea salt, and SO much garlic....and it was incredibly amazing. The colors of the cheese are brilliant and the bread is flaky on the bottom and SO rich and good. I am so glad this is such a flexible recipe. I will keep this forever because it allows for so much creative room. So much fun to make. : item not reviewed by moderator and published
I just made this bread and it was so easy and delicious. I added some fresh rosemary to the top along with the salt and it was so good. item not reviewed by moderator and published
I love to make this bread.Before this goes into the oven I sprinkle parmesan cheese on it. This is a great recipe . I sometime make a pesto to dip it in. Can't get enough. item not reviewed by moderator and published
Best focaccia bread EVER!!!! My husband said it was better than the bread served by a popular upscale Italian restaurant, and I'm inclined to agree with him. It's especially delicious dipped in an olive oil and parmesan mixture. item not reviewed by moderator and published
Great! item not reviewed by moderator and published
Saw this on Chef Anne's show, HAD to try it. LOVE IT! My whole family said it was the best bread they ever had! Thanks, Chef Anne! item not reviewed by moderator and published
Thank you!! Thank you!! Thank you!! This recipe worked out great even though it was the first time I had EVER cooked with yeast. My 13 year old helped make it and has requested that we make it every week. It was very easy and very delicious. We are huge Anne Burrell fans! item not reviewed by moderator and published
So easy to make. I made this to go with Chicken And Sausage Gumbo. It was a BIG HIT. Will be making it again and again. Delicious!!!! item not reviewed by moderator and published
Love it. item not reviewed by moderator and published
I'm not big on baking with yeast but I loved watching Anne and her great attitude while cooking so I attempted this recipe! I used my Kitchenaide to knead the dough and it was perfect after 5 min on the 3 speed. It took me 70 min for the first rise to double. I did use the full olive oil amount, but next time I will cut back a little when oiling the pan. Used a standard half-sheet pan and added a ton of minced garlic- I'm talking about 20 cloves, plus dried oregano, salt and black pepper. It was ready right at the 20 min mark. Excited to try different toppings next time. Thanks Anne for giving me confidence in bread-making again! item not reviewed by moderator and published
You rocked this one, Anne! OMG, I made it by hand because I don't own a mixer. It was my first time using yeast and making it by hand but I went online and watch someone make dough by hand and knead it after I followed your recipe with the proofing, etc. I added fresh rosemary because I had it and Sea Salt. I was able to cut it and make sandwiches. I'll be making this one again and again. item not reviewed by moderator and published
Delicious and perfect every time! item not reviewed by moderator and published
As a rule, my husband leaves out the bread for meals. He actually went for thirds with this! It was amazingly good. WTG Anne for the good eats! item not reviewed by moderator and published
My first time making any kind of bread and OMG!!! I used a Tuscan Herb flavored olive oil, and this has to be the greatest bread i have ever had A little greasy on the bottom, but better for it! item not reviewed by moderator and published
Good recipe, easy and it's a good hearty bread to eat w/soup, stew or chili. It's also a recipe that can be played with and personalized. Don't skimp w/the olive oil. item not reviewed by moderator and published
Can not believe I actually made such a delicious bread. It is soooooooooo good. Love it!!!! item not reviewed by moderator and published
Took this out of the oven about 30 minutes ago. Couldn't wait for it to cool completely...WOW!!!! I love Anne, and this ROCKS!!!! item not reviewed by moderator and published
FANTASTIC! My husband was so impressed with me. Makes a HUGE batch, so I'd recommend halving the recipe (it will feed four to five generously when halved. Also, it's not so great the day after so I was glad I didn't make the entire batch. item not reviewed by moderator and published
This is a great recipe but I did make a little different.I added the 1/2 cup oil to the pan on second rise but it over-flowed in my oven.Next time I won't use as much.I added minced garlic and fresh rosemary with parmesan cheese to the top.Awesome.This is thicker than what I get at the store if they even have any.We love pani ni's with focaccia and this will do well for them.The bread has a really good flavor and is what I would expect from Anne.She is a great chef!! item not reviewed by moderator and published
Amazing!!!! The whole family loves it. item not reviewed by moderator and published
Yum! item not reviewed by moderator and published
OMG This was awesome. I put garlic,basil,bacon crumbles and a little parm cheese. I was blown away.Anne you are a star for sure. I love everything you cook. I just wish I knew if you could freeze the dough to use later and if so how do you thaw it out. Next time I will try some sun dried tomatoes,spinach and capers. I would like to make it to the point where you put everything on it and freeze to bake later if that is possible. item not reviewed by moderator and published
This recipe works well. The key to creating the perfect texture of the focaccia is to use lots of olive oil. I added additional salt to the top of bread for flavor. item not reviewed by moderator and published
Amazing, I do not know how to cook at all, eat out 4 days a week!! I was watching the show and saw I could do this!! Piece of cake!! I only needed to cook the bread 20 minutes, FYI. But I do know all ovens are different. A true Winner!!!!!! item not reviewed by moderator and published
Used this recipe to make Jeff Mauro's Mortadella,fig spread focaccianini sandwiches. Good stuff! item not reviewed by moderator and published
I always have trouble keeping breads like this in tack when making sandwiches. Mine looked much thicker than her photo. 3-4 inches high. Great with mack and cz and just about anything else. It freezes great. Use it all the time. item not reviewed by moderator and published
This was very good and went well with the Split Pea Soup I made. It still held a little raw flour taste which is why I marked it down, but I would use the recipe again. I also added grated parm. and rosemary to the top. item not reviewed by moderator and published
First time making it, but i trusted instantly because Anne Burrell's recipe have always been simple and AMAZING. I was making a salad that was supposed to have rye or ciabatta bread or something and I had been wanting to make this. I substituted this instead of what the recipe called for and MAN. what an amazing decision. Its so delicious. I sprinkled the kosher salt, some herbs de provence and rosemary.... gah. amazing. grilled it, cubed it and added it to my summer cucumber/tomato/mustard vinaigrette salad... sooo good. item not reviewed by moderator and published
I can't believe it, I just made the perfect focaccia bread! I served it with linguini and clams for dipping and though it was plain the texture and flavor were spot on. I put shredded cheese and sliced prosciutto on a small portion halfway through the baking and it was also delicious. This is a great recipe, change up your toppings and you can't go wrong! item not reviewed by moderator and published
This was the first time I made Focaccia. BIG DISSAPOINTMENT. Its too plain the way she tells you to make. Focacca is made with all kinds of things on top of it. It was way too bland even with the salt on it. This is not the way Focaccia is presented. Will make again with some other receipe. item not reviewed by moderator and published
Yes, you did something wrong. Not sure what, but the measurements are spot on.   item not reviewed by moderator and published
I have also used this as the base for Focaccia pizza. Cook the Focaccia as Anne indicates (I add fresh garlic slices, rosemary and oregano). After the bread is cooked and cooled, I then top with olive oil, homemade marinara sauce, fresh spinach leaves, olives and mozzarella cheese. Bake at 450 deg. for 12 minutes. Oh my, its an amazing Focaccia Pizza dish... item not reviewed by moderator and published
how do i add a photo>?? item not reviewed by moderator and published
Thanks for the tip item not reviewed by moderator and published
Yes, a Standard Jelly Roll is I think 18 x 13, but many are sold smaller, so it would probably have been best to specify. item not reviewed by moderator and published

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