Focaccia Bread (Parve)

Italy is a dream destination for anyone who loves food and drink – and the exciting thing is that Italian cuisine varies from region to region. Focaccia Bread is an Italian flat bread traditionally brushed with olive oil and dusted with sea salt.Herbs (such as rosemary or sage), olives, and other spices can be added to create a tasty snack or accompaniment to soups or salads. The dough is related to modern pizza dough, and the finalized bread makes an excellent pressed sandwich.


  • 1 kilogram bread flour
  • 1 1/2 tbsp kosher salt
  • 1/2 tbsp sugar
  • 1/2 ounce (15 grams) active-dry yeast
  • 2.5 cups (.6 liters) lukewarm water
  • 2 ounces (60 grams) canola oil
  • Olive oil


  • Sift flour into a large mixing bowl. Add remaining ingredients. Mix with an electric mixer until a unified ball of dough has formed.
  • Put the dough in an oiled bowl. Cover with a towel. Let rise in a warm place for 1 hour, or until doubled in size.
  • Punch down the dough. Knead the dough for a few minutes.
  • Preheat the oven to 400°F (200°C). Line 3 cookie sheets with parchment paper and spray with non-stick spray.
  • Break the dough into 3 portions, and roll the dough out until it covers the whole sheet.
  • Let the dough rise for another 10-15 minutes on the cookie sheets.
  • Spread olive oil and coarse sea salt on the dough. You can also spread chopped herbs such as thyme or rosemary on the dough.
  • Bake at 400°F (200°C) for 15 minutes, or until golden on top. For pizza, bake for 10 minutes without cheese, add cheese and then bake another 5 minutes.

SERVING SUGGESTIONS: Cut the bread into squares. Serve the bread hot out of the oven or at room temperature.

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