If you don't have a bread stone, shape the dough in a circle on a greased, unheated baking sheet. Serve the round bread on its own or with soups and salads.

Focaccia bread on cutting board
Photo: Peter Krumhardt
Prep Time:
30 mins
Rise Time:
1 hrs 30 mins
Bake Time:
15 mins
Total Time:
2 hrs 15 mins


  • 4 - 4 ¼ cup all-purpose flour

  • ½ cup water (105 degree F to 115 degree F )

  • 1 teaspoon active dry yeast

  • 1 cup warm water (105 degree F to 115 degree F)

  • 2 teaspoon salt

  • 1 tablespoon olive oil

  • Coarse salt


  1. For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.

  2. Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).

  3. Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Dont stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)

  4. Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.

  5. Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.

Herbed Focaccia:

Prepare as above, except add 2 teaspoons snipped fresh rosemary with the warm water, salt, and flour in step 2.Nutrition Facts per serving: 151 calories, 1 g total fat (0 g sat. fat)Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 10% ironExchanges: 2.00 starch

Nutrition Facts (per serving)

151 Calories
1g Fat
29g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 151
% Daily Value *
Total Fat 1g 1%
Sodium 583mg 25%
Total Carbohydrate 29g 11%
Total Sugars 1g
Protein 4g
Calcium 10.1mg 1%
Iron 1.8mg 10%
Potassium 43mg 1%
Folate, total 16.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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