star rating (5) rate this recipe »
Recipe photo


star rating (5) rate this recipe »
Published prior to 2008

The combination of Italian frittata and focaccia is perfect for a summer evening.

1 1/2 teaspoons active dry yeast
1/2 teaspoon granulated sugar
1 cup warm water
1/2 teaspoon salt
1/2 cup King Arthur Traditional Whole Wheat Flour
2 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour
2 tablespoons extra virgin olive oil, to drizzle on the focaccia after baking

Dissolve the yeast and sugar in the water. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let this sit for 10 minutes to give the yeast a chance to get going.

Add the salt and the whole wheat flour. Add the rest of the all-purpose flour, 1/2 cup at a time, until the dough is pulling away from the sides of the bowl. Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in an oiled bowl and turn the dough to coat it with the oil. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a draft-free place for 1 1/2 to 2 hours.

When the dough has doubled in bulk, punch it down, and turn it out onto a lightly floured counter. Stretch the dough into a 14-inch circle and place on a greased baking sheet. Let it rise for 30 minutes.

Preheat the oven to 425°F while the focaccia is rising. Dimple it with your fingers and place it in the oven. Bake for approximately 25 minutes, or until lightly browned and cooked through. Drizzle with the olive oil. Cut into 6 wedges and serve topped with frittata and tomato sauce.

Note: Look for our frittata recipe when you revisit our Recipe Archive page.


  • star rating 06/24/2011
  • mary-beth from KAF Community
  • I made it using the assistance of my bread machine. Just made the starter and then added all to the machine for it's normal dough cycle. Then formed in an oval and let rise. I did drizzle with olive oil and sprinkle with dried summer savory after dimpleing. Agree with the other reviewer that it seemed to bake much more quickly than indicated. I turned the oven to 350° after approx. 18 minutes as it was getting very brown and seemed nearly done to the touch. The end product was fantastic!!!
  • star rating 06/20/2011
  • wilmachu from KAF Community
  • This makes a delightfully chewy pizza crust. I opted to make a large rectangular pizza to fit onto a rectangular pizza stone in a 500 degree oven. I coated a baker's peel with flour and fine cornmeal A light sheen of olive oil was complemented with pea-sized pieces of goat cheese, basil chiffonade, generous small bits of heirloom tomato and a sprinkling of freshly grated parmesan. Watch it closely -- and deflate the puffy parts as they rise.
  • star rating 05/24/2010
  • Hannah from St. Louis
  • I feel so proud after making this! I made focaccia! Thank you for the great recipe! One question - I made this using King Arthur's Bread Flour, which quickly became my all time favorite flour last year when I found it in the store, but I am wondering if that is the right choice for some types of bread, such as focaccia. It has always made my white, oatmeal, sourdough, etc. bread much softer, but I am wondering if that is what one wants for artisan breads. Have you all noticed a difference in your test kitchens between all purpose and bread flour for focaccia and other artisan breads? Thank you for all you do! I visit your recipes and blogs as part of my morning ritual :)
    We are very honored to be a part of your morning ritual! Bread flour has a good amount of protein in it, higher than all purpose, and will produce a much chewier texture. You can certainly use bread flour for foccacia or substitute some of the all purpose with bread flour in your favorite recipe. You may notice you will need to add more liquid when using bread flour as a flour with higher protein will absorb more moisture. Take a look at information on grains on our site. Elisabeth @ KAF
  • star rating 12/05/2009
  • Wilma from Sunnyvale
  • Made this twice in one week--SO delicious. The first batch was made according to the recipe; in the second (doubled the recipe) batch, was left to rise four or five hours in a cool garage! Opted to add a bit of olive oil and fresh snipped herbs to the batter. Seems to bake faster than the recipe suggests. Making the KAF Golden Focaccia today.
  • star rating 09/11/2009
  • Carmen from Virginia
  • Very easy and great end product! Love the addition of whole wheat flour.