• Cooking Time: 25
  • Servings:
  • Preparation Time:


This is my favorite focaccia recipe, it is extremely versatile. I use Gold Medal Bread Flour (Sometimes called harvest King) because it is a "strong" flour meaning it is mostly hard wheat containing a higher gluten content, thus creating the harder european style crust and a soft but chewing interior. You may also replace 2 cups of the "Bread" flour with 2 cups of Spelt (The original wheat before hybridization) although the texture of the bread will be a little different, and the crust will be softer. If you are a Kamut fan, well, due to the low/no gluten content you can only replace 1 cup of the "Bread" flour. I have not tried experimenting with Barley and Oat flour with this recipe as to me, it would no longer be focaccia at that point. This will make makes either 8 small or 4 large. I tend towards the smaller size since its a little more manageable in a sandwich situation.


  • 6 cups of Bread Flour (Gold Medal Harsvet King - Bread flour, or equivelant, I think that a couple of flour companies even call it Artisan Flour to make it sound more Shee shee Poo poo)
  • 1 tsp Kosher Salt
  • 2 Packages Active Dry Yeast
  • 1/4 cup olive oil
  • 2 1/4 cups lukewarm water
  • 2 cups Pitted Kalamata Olives (Cut in Half either lengthwise or across, whichever blows your hair back)
  • To Top:
  • 3 Red Onions, Sliced in half and then into wedges like you would an apple)
  • Olive oil for drizzling (About 1/4 cup)
  • 2 TB Thyme leaves
  • 2 tsp Pink Himalayan salt (Or Grey Sea Salt or Hawaiian Black Lava Salt or Red Coral Salt or Alder Smoked Salt, etc. -- Really any of the fancy salts available, whichever you like since it is for "Finishing")


  • Line baking sheets with parchment
  • Whisk flour salt and yeast together in a bowl.
  • Add olive oil and Warm water, then mix together to form a soft dough.
  • Knead for 10 minutes on a lightly floured board.
  • Place dough in an oiled bowl, cover and place in a warm place for 1 1/2 hours, until doubled in size.
  • Knead dough for a couple minutes to "Punch Down".
  • Knead 1 cup of the olives into the dough.
  • Divide into 8 pieces and place on baking sheets.
  • Poke dough with fingers to spread out and leave a dimpled effect.
  • Sprinkle top of rounds with onions and remaining olives.
  • Drizzle the tops with Olive oil.
  • Sprinkle with artisan salt and thyme.
  • Cover and let rise again for 30 minutes.
  • Preheat the oven to 375 degrees.
  • Bake for 20-25 minutes, until golden.

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