Deriving its name from the Latin word "focus", meaning "hearth," focaccia evolved from the unleavened hearth cake eaten during the Middle Ages. It was made by patting the dough into a flat round and cooking it directly on a hot stone or under a mound of hot ashes. While it has become something of an Italian national dish, this popular bread's true home is the area around Genoa. It seems as if every seaside resort on the Italian Riviera has its own special focaccia. Whether soft or crisp, thick or thin, the dough is typically flavored with local herbs and olive oil.
COOKS NOTE*
This basic dough will work beautifully with any foccacia recipe that follows. Feel free to use it. I use it for all my foccacia, pizzas and calzones as well as other filled savory and sweet baking. "Gutsy"
INGREDIENTS: Makes 2 small or 1 large focaccia
● 3 1/4 cups unbleached flour
● 2 teaspoons salt
● 1 cup warm water
● 1 packet active dry yeast (I use 2 packets cause I like my dough yeasty!)
● 3 tablespoons olive oil
DIRECTIONS:
✚ Preheat oven to 400℉
1. In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2
tablespoons of oil. Let rest for 5 minutes.
2. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface
and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top.
Repeating the process over again to create a smooth ball of dough free of stickiness.
3. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth
and let rise at room temperature for 1 1/2 hours or until it has doubled in size.
4. Knead the dough again as before and set aside until it doubles in size again.
5. When the dough has risen the second time, it can be divided in half and the two pieces formed into two balls which will later be shaped into the
focaccia.
6. With the tips of your fingers, dimple the dough and then add your seasonings, herbs, tomatoes and or olive oil.
7. Bake for 20-25miutes until golden brown
FOCCACIA - QUICK METHOD - For those in a rush!
INGREDIENTS: Makes four 6- by 4- inch servings.
● 3/4 cup warm water 105-115℉)
● 1/4-ounce package (2 1/2 teaspoons) fast-acting yeast
● 1/2 teaspoon sugar
● 2 cups all-purpose flour
● 1 teaspoon table salt
● 1 tablespoon freshly grated Parmesan
● 2 teaspoons chopped fresh rosemary leaves
● coarse salt to taste
DIRECTIONS:
1. Lightly grease a baking pan, 13 by 9 by 2 inches.
2. In a bowl stir together water, yeast, and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour and table salt and gradually
stir into yeast mixture until mixture forms a soft dough. On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and
elastic, and shape into a ball. Invert bowl over dough and let dough rest 10 minutes.
3. On lightly floured surface roll out dough into a 13- by 9-inch rectangle and transfer to baking pan pressing into corners. Let dough rise, covered loosely
with plastic wrap, in a warm place 30 minutes, or until doubled in bulk.
✚ Preheat oven to 400℉
4. Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste. Press indentations about 1/4 inch deep and 1 inch apart all over dough with
lightly oiled fingertips and bake focaccia in middle of oven 20 minutes, or until golden. Cool focaccia in pan on a rack.
GRAPE, STILTON CHEESE AND WALNUT FOCCACIA
A delicious appetizer or antipasto!
INGREDIENTS:Yield: 1 (12-inch) focaccia
● 1 recipe of plain focaccia dough
● 1 tablespoon olive oil
● 1/4 pound seedless green grapes
● 1/4 pound seedless red grapes
● 4 ounces Stilton cheese, crumbled
● 1 cup roasted walnuts
● 1 egg, beaten
DIRECTIONS:
✚ Preheat the oven to 375℉.
1. Using your fingers, press the focaccia dough out into a 12 circle, about 1/4-inch thick, onto a round
baking sheet. Brush the dough with olive oil. Season the bread with salt and white pepper. Press the
grapes into the dough, leaving a 1-inch border around the edges. Sprinkle the cheese and walnuts
over the dough.
2. Brush the edges of the dough with the egg wash. Bake the focaccia for 25 minutes or until golden
brown. Place the whole focaccia on a wooden board and slice.
GOAT CHEESE, GRAPE, HONEY, CARDAMOM AND CANDIED ORANGE PEEL FOCCACIA
CHEESE AND JALAPEÑO FOCCACIA
Delicious and with a slight kick!
● 2 cups (or more) bread flour
● 1 envelope fast-rising dry yeast
● 1 teaspoon salt
● 1⅓ teaspoons sugar
● ¾ cup hot water (100℉)
● 1 tablespoon plus 2 teaspoons olive oil
● Cornmeal
● 1 cup hard jack cheese, grated (can substitute gruyere or Romano)
● 1/2 cup diced pickled jalapeño, diced or Mezzetta¨ jalapeño nacho rings
DIRECTIONS:
1. Blend 2 cups flour, yeast, salt and sugar in processor. Combine hot water and 1 tablespoon oil in
glass measuring cup. With machine running, add water mixture through feed tube and process until
elastic and uniformly moist dough forms that just cleans inside of work bowl, about 40 seconds. If
dough is sticky, add more flour by tablespoons, incorporating each addition before adding next. If
dough is dry, add water by tablespoons, incorporating each addition before adding next. Gather
dough into ball. Transfer to greased bowl, turning to coat entire surface. Cover with damp towel
and let rise 30 minutes.
2. Grease 12-to 14-inch pizza pan or baking sheet. Sprinkle with cornmeal. Punch dough down and
knead until smooth. Cover and let rest 10 minutes. Roll out dough on lightly floured surface pan.
Dimple surface with fingertips. Spread remaining 2 teaspoons oil over. Sprinkle with cheese and
jalapeños.
3. Sprinkle lightly with salt and pepper. Let rise 30 minutes.
✚ Preheat oven to 400℉.
4. Bake bread until golden, about 20 minutes. Cut hot bread into wedges and serve.
● 2 1/4-ounce packages active dry yeast
● 1/2 teaspoon sugar
● 1 cup lukewarm water
● 3 1/2 cups semolina flour (durum wheat flour, available at specialty Foods shops)
● 1 teaspoon table salt
● 4-ounce jar sun-dried tomatoes packed in oil, drained, reserving
● 1/4 cup of the oil, and the tomatoes chopped
● 4 garlic cloves
● 1/4 cup olive oil
● 3 large red bell peppers, sliced thin
● 1 teaspoon coarse salt, or to taste
● dried hot red pepper flakes for sprinkling the focaccia if desired
DIRECTIONS:
1. In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in
the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and the sun-dried
tomatoes with 1 tablespoon of the reserved tomato oil, and combine the dough well. With the dough
hook knead the dough for 2 minutes, or until it is soft and slightly sticky.
2. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the
dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
COOKS NOTE*
1. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight.
Let the dough return to room temperature before proceeding with the recipe.
3. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise,
covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
✚ Preheat oven to 400℉
4. While the dough is rising, in a saucepan cook the garlic in the olive oil over moderately low heat for
20 minutes, transfer it with a slotted spoon to a cutting surface, discarding the oil, and chop it fine.
5. In a bowl stir together the garlic, the bell peppers, the remaining 3 tablespoons reserved tomato oil,
and pepper to taste, sprinkle the mixture evenly over the dough, and sprinkle it with the coarse salt.
6. Bake the focaccia in the bottom third of a preheated 400℉ oven for 20 to 25 minutes, or until it is
golden brown, sprinkle it with the red pepper flakes, and let it cool in the pan on a rack.
7. Serve the focaccia warm or at room temperature.
● 2¼ ounce packages (2½ teaspoons) active dry yeast
● ½ teaspoon granulated sugar
● 1 cup lukewarm water
● 3½ cups unbleached all-purpose flour
● 1 teaspoon salt
● ⅔ cup firmly packed light brown sugar
● ¼ teaspoon cinnamon
● ¾ stick (6 tablespoon) cold unsalted butter, cut into bits
● 1¼ pounds seedless grapes (preferably red), halved lengthwise (about 1½ cups)
● ¾ cup finely chopped walnuts
● 2 tablespoons Marsala wine
DIRECTIONS:
1. In the bowl of an electric mixer fitted with a paddle attachment proof the yeast with the granulated
sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 1/3 cup of the
brown sugar, the cinnamon, and the butter, and combine the dough well. With the dough hook
knead the dough for 2 minutes, or until it is soft and slightly sticky.
2. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the
dough rise, covered with plastic wrap, in a warm place for 1½ hours, or until it is double in bulk.
COOKS NOTE*
The dough may be made up to this point, punched down, and kept, covered and chilled, overnight.
Let the dough return to room temperature before proceeding with the recipe.
3. Press the dough evenly into an oiled jelly-roll pan, 15½ by 10½ by 1 inches, and let it rise,
covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
✚ Preheat oven to 400℉
4. In a bowl stir together the grapes, the walnuts, and the Marsala and sprinkle the mixture evenly over
the dough.
5. Sprinkle the focaccia with the remaining 1/3 cup brown sugar and bake it in the bottom third of a
preheated 400℉ oven for 20 to 25 minutes, or until it is cooked through and topping is caramelized.
6. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.KALAMATA-ROSEMARY FOCCACIA
● 2¼ ounce package (2½ teaspoons) active dry yeast
● 1 teaspoon sugar
● 4½ to 5 cups all-purpose flour
● 1¼ teaspoons salt
● 3 tablespoons olive oil
● 2 teaspoons finely chopped fresh rosemary leaves plus whole rosemary leaves
● ¼ cup minced onion
● 1 cup Kalamata, Niçoise, or green Greek olives or a combination, pitted and cut into slivers
● 1½ teaspoons coarse salt, or to taste.
DIRECTIONS:
1. In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar,
and 1¾ cups lukewarm (100℉) water and proof the yeast mixture for 5 minutes, or until it is foamy.
Stir in 4½ cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping
form a soft, slightly sticky dough, for 3 minutes.
2. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a
warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough
with lightly oiled hands into a well-oiled 15 ½ by 10½ inch jelly-roll pan, and let it rise, covered
loosely, for 30 minutes.
COOKS NOTE*
The dough may be made 8 hours in advance and kept covered and chilled.
✚ Preheat oven to 400℉
3. Dimple the dough with your fingertips, making ¼ inch deep indentations, brush it with the remaining
1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake
the focaccia in the bottom third of a preheated 400℉. oven for 25 to 35 minutes, or until it is golden
and cooked through.
4. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at
room temperature.
ROSEMARY-PEPPER FOCACCIA
INGREDIENTS: SERVES 16
● 2 cups (or more) bread flour
● 1 envelope fast-rising dry yeast
● 1 teaspoon salt
● 1½ teaspoons sugar
● ¾ cup warm water (100℉)
● 1 tablespoon plus 2 teaspoons olive oil
● Cornmeal
● 2 tablespoons minced fresh rosemary
● ¼ teaspoon dried crushed red pepper
DIRECTIONS:
1. Blend 2 cups flour, yeast, salt and sugar in processor. Combine hot water and 1 tablespoon oil in
glass measuring cup. With machine running, add water mixture through feed tube and process until
elastic and uniformly moist dough forms that just cleans inside of work bowl, about 40 seconds. If
dough is sticky, add more flour by tablespoons, incorporating each addition before adding next. If
dough is dry, add water by tablespoons, incorporating each addition before adding next.
2. Gather dough into ball. Transfer to greased bowl, turning to coat entire surface. Cover with damp
towel and let rise 30 minutes.
3. Grease 12-to 14-inch pizza pan or baking sheet. Sprinkle with cornmeal. Punch dough down and
knead until smooth. Cover and let rest 10 minutes. Roll out dough on lightly floured surface pan.
Dimple surface with fingertips. Spread remaining 2 teaspoons oil over. Sprinkle with rosemary and
crushed red pepper. Sprinkle lightly with salt and pepper. Let rise 30 minutes.
✚ Preheat oven to 400℉
4. Bake bread until golden, about 20 minutes. Cut hot bread into wedges and serve.
POTATO-ROSEMARY FOCACCIA
INGREDIENTS: SERVES 6
● 2½ teaspoons (a ¼ ounce package) active dry yeast
● 4½ cups all-purpose flour
● 2 cups mashed cooked russet (baking) potatoes (about 1¼ pounds) >
● 1 tablespoon salt
● 2 garlic cloves, sliced thin
● 1 teaspoon crumbled dried rosemary
● ⅓ cup olive oil
● 1½ pounds small red potatoes
DIRECTIONS:
1. In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a
large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles
coarse meal, add the yeast mixture, and stir the dough until it is combined well. Turn the dough out onto a floured
surface and knead it, incorporating as much of the remaining ½ cup flour as necessary to prevent it from sticking,
for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it
to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1½ hours, or until it is
double in bulk.
2. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture
stand, covered. Turn the dough out into a well-oiled 15½ by 10½ inch jelly-roll pan, press it evenly into
the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk.
Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough,
overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and
pepper to taste and bake it in the bottom third of a preheated 400℉. oven for 40 to 50 minutes, or until it is golden.
Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.
PEPPERONI FOCACCIA
Like a thick pepperoni pizza!
INGREDIENTS:
● ¼ ounce package (2½ teaspoons) active dry yeast
● ½ teaspoon sugar
● 1 cup lukewarm water
● 3½ cups unbleached all-purpose flour
● 1 teaspoon table salt
● 5 tablespoons olive oil
● 1½ cups finely chopped pepperoni (about ½ pound)
● ¼ teaspoon freshly ground black pepper
● ¼ teaspoon crumbled dried oregano
● 1 teaspoon coarse salt, or to taste
DIRECTIONS:
1. In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in
the water for 5 minutes, or until the mixture is foamy, add the flour, table salt, and 3 tablespoons
of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until
it is soft and slightly sticky. Transfer the dough to a lightly floured surface and knead in the
pepperoni, the pepper, and the oregano until they are incorporated thoroughly. Form the dough into
a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with
plastic wrap, in a warm place for 1½ hours, or until it is double in bulk.
2. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight.
Let the dough return to room temperature before proceeding with the recipe.
3. Press the dough evenly into an oiled jelly-roll pan, 15½ by 10½ by 1 inches, and let it rise,
covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
4. Dimple the dough, making ¼ inch deep indentations with your fingertips, brush it with the
remaining 2 tablespoons oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom
third of a preheated 400℉. oven, covering it with foil if the pepperoni begins to burn, for 35 to 45
minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room
temperature.
ONION FOCACCIA
INGREDIENTS:
● ¼ ounce package (2½ teaspoons) active dry yeast
● ½teaspoon sugar
● 1 cup lukewarm water
● 3½ cups unbleached all-purpose flour
● ½ teaspoon table salt
● 6 tablespoons olive oil
● 1 large yellow onion, sliced thin
● 1 large red onion, sliced thin
● 1 large shallot, sliced thin
● 4 scallions, chopped fine
● ¼ teaspoon crumbled dried sage
● 1 tablespoon freshly grated Parmesan
● 1 teaspoon coarse salt, or to taste
DIRECTIONS:
1. In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in
the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3
tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for
2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled
bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm
place for 1½ hours, or until it is double in bulk. The dough may be made up to this point,
punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature
before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15½ by 10½
by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double
in bulk.
2. In a large bowl stir together the remaining 3 tablespoons oil, the onions, the shallot, the scallions,
the sage, and pepper to taste and sprinkle the mixture evenly over the dough. Sprinkle the focaccia
with the Parmesan and the coarse salt and bake it in the bottom third of a preheated 400℉. oven for
35 to 45 minutes, or until it is golden brown. Let the focaccia cool in the pan on a rack and serve it
warm or at room temperature.
FOUR-CHEESE FOCACCIA
INGREDIENTS:
● ¼ ounce package (2½ teaspoons) active dry yeast
● ½ teaspoon sugar
● 1 cup lukewarm water
● 3½ cups unbleached all-purpose flour
● 1 teaspoon table salt
● 5 tablespoons olive oil
● ¾ cup freshly grated Parmesan
● 1 cup grated whole-milk mozzarella (about ¼ pound)
● ½ cup finely crumbled Gorgonzola (about 2 ounces)
● 1 cup grated Fontina (about 3 ounces)
● 1 small onion, sliced thin
● 1 teaspoon coarse salt, or to taste
DIRECTIONS:
1. In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in
the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the
oil, and ½ cup of the Parmesan, and combine the dough well. With the dough hook knead the dough
for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled
bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place
for 1½ hours, or until it is double in bulk. The dough may be made up to this point, punched down,
and kept, covered and chilled, overnight. Let the dough return to room temperature before
proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15½ by 10½ by
1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in
bulk.
2. In a bowl stir together the remaining ¼ cup Parmesan, the mozzarella, the Gorgonzola, the
Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle
the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse
salt. Bake the focaccia in the bottom third of a preheated 400℉. oven for 35 to 45 minutes, or until
it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.
THICK FOCACCIA
Use this focaccia to make Sausage, Bell Pepper, and Onion Sandwiches and Genoa Toasts.
INGREDIENTS:
● ¼ ounce package (2½ teaspoons) plus 1 teaspoon active dry yeast
● 1 teaspoon sugar
● 1¾ cups lukewarm water
● 5½ cups bread flour
● 1 teaspoon table salt
● 5 tablespoons olive oil
● 1 tablespoon coarse salt, or to taste
DIRECTIONS:
1. In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in
the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3
tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2
minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl,
and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for
1½ hours, or until it is double in bulk. The dough may be made up to this point, punched down, and
kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding
with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15½ by 10½ by 1 inches, and let
it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
2. Dimple the dough, making ¼ inch deep indentations with your fingertips, brush it with the remaining
2 tablespoons oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a
preheated 400℉. oven for 30 to 40 minutes, or until it is golden brown, let it cool in the pan on a
rack, and serve it warm or at room temperature, split for sandwiches if desired.
OLIVE, ROSEMARY, AND ONION FOCACCIA
INGREDIENTS:
● ¼ ounce package (2½ teaspoons) active dry yeast
● 1 teaspoon sugar
● 4½ to 5 cups all-purpose flour
● 1¼ teaspoons salt
● 3 tablespoons olive oil
● 2 teaspoons finely chopped fresh rosemary leaves plus whole rosemary leaves
● ¼ cup minced onion
● 1 cup Kalamata, Niçoise, or green Greek olives or a combo, pitted and cut into slivers (about 1 cup)
● 1½ teaspoons coarse salt, or to taste
DIRECTIONS:
1. In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar,
and 1¾ cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir
in 4½ cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down
the dough hook occasionally and adding as much of the remaining ½ cup flour as necessary to form
a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat
it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead
in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15½ by 10½ inch
jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in
advance and kept covered and chilled.
2. Dimple the dough with your fingertips, making ¼ inch-deep indentations, brush it with the
remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary
leaves. Bake the focaccia in the bottom third of a preheated 400℉. oven for 35 to 45 minutes, or
until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and
serve it, cut into squares, warm or at room temperature.
POTATO, PARMESAN, AND ANCHOVY FOCACCIA
INGREDIENTS:
● ¼ ounce package (2½ teaspoons) active dry yeast
● ½ teaspoon sugar
● 1 cup lukewarm water
● 4 to 4½ cups all-purpose flour
● 2 cups mashed cooked peeled russet (baking) potatoes (about 1¼ pounds)
● 2 teaspoons table salt
● 6 tablespoons olive oil
● 2 garlic cloves, sliced thin
● 1 tablespoon fresh rosemary leaves, chopped fine, or 1 teaspoon crumbled and dried
● ¼ teaspoon anchovy paste, or to taste
● 1½ pounds small red potatoes, scrubbed
● ¼ cup freshly grated Parmesan
● 1 tablespoon coarse salt, or to taste
DIRECTIONS:
1. In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water
for 5 minutes, or until the mixture is foamy. In a large bowl combine 4 cups of the flour, the mashed
potatoes, and the table salt until the mixture resembles coarse meal, add it with 2 tablespoons of the oil to
the yeast mixture, and combine the dough well. With the dough hook knead the dough, scraping down the
dough hook occasionally and incorporating as much of the remaining ½ cup flour as necessary to prevent it
from sticking, for 2 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to an
oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place
for 1½ hours, or until it is double in bulk. The dough may be made up to this point, punched down, and
kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the
recipe.
2. In a small bowl stir together the garlic, the rosemary, the anchovy paste, and the remaining 4 tablespoons
oil and let the mixture stand, covered. Press the dough evenly into an oiled jelly-roll pan, 15½ by 10½ by
1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. Cut
the red potatoes into paper-thin slices with a mandoline or hand-held slicer, arrange the slices on the
dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia
with the Parmesan, the coarse salt, and pepper to taste. Bake the focaccia in the bottom third of a preheated
400℉. oven for 40 to 50 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it
warm or at room temperature.
FOCACCIA WITH TOASTED PUMPKIN SEEDS
INGREDIENTS: MAKES 2
● ⅔ cup warm water (90ºF to 110ºF)
● 1 tablespoon sugar
● 1 teaspoon dry yeast
● 3 tablespoons olive oil
● 1 large egg
● 1 tablespoon unsalted butter, melted
● 1 teaspoon salt
● 2½ cups bread flour
● ⅔ cup hulled pumpkin seeds
● 2 tablespoons finely chopped fresh basil or 2 teaspoons dried
● Additional salt
● Additional olive oil
DIRECTIONS:
1. Place warm water in processor. Add sugar. Sprinkle yeast over. Let stand until yeast dissolves and mixture is
foamy, about 8 minutes. Add 1 tablespoon oil, egg, butter and 1 teaspoon salt. Process to blend. Add flour;
process using on/off turns until dough forms and pulls away from sides of processor. Transfer dough to
lightly floured surface. Knead until smooth and elastic, about 3 minutes. Oil large bowl. Add dough; turn to
coat. Cover with clean dry cloth; let rest 15 minutes.
2. Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pumpkin seeds and basil
and stir until seeds begin to brown, about 5 minutes. Transfer to small bowl and cool.
3. Knead pumpkin seed mixture into dough. Divide dough in half. Press out each dough piece on ungreased
baking sheet to form 8x6 inch oval. Cover loosely with plastic wrap. Let rise until slightly puffed, about 45
minutes.
4. Preheat oven to 450℉. Sprinkle dough with salt. Bake until focaccias are golden brown, about 15 minutes.
Transfer to rack. Serve warm with olive oil for dipping.
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