Golden Focaccia and Sweet Breakfast Focaccia

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Golden Focaccia and Sweet Breakfast Focaccia

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Published prior to 2008

With its roughly dimpled surface and craggy interior, focaccia is perfect for dipping in flavored olive oil. Step-by-step photos illustrating how to make this focaccia (and variations) are available at Flourish, our King Arthur blog.

1/2 cup (4 ounces) cool water
1/16 teaspoon instant yeast or 1/16  teaspoon active dry yeast
1 cup (4 1/4 ounces) King Arthur  Unbleached All-Purpose Flour

all of the starter
1/2 cup (4 ounces) lukewarm water
2 teaspoons instant yeast or 2 ½ teaspoons  active dry yeast
2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
2 tablespoons nonfat dry milk
2 tablespoons (7/8 ounce) olive oil

Olive oil
Dried rosemary
Coarsely ground black pepper
Coarse sea salt or kosher salt

1) To make the starter: Mix the water and yeast, then add the flour, stirring till the flour is incorporated. Cover and let rest at room temperature for about 14 hours; the starter will be bubbly. If you make this in the late afternoon, it’ll be ready to go by the next morning.

2) To make the dough: Combine the starter, water, and yeast. Stirring to combine. Add the remaining dough ingredients, and mix and knead—by hand, mixer, or bread machine set on the dough cycle—to make a soft, smooth dough.

3) Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have doubled in bulk from its original volume.

4) Lightly grease an 18" x 13" rimmed baking sheet (or two 9" x 13" pans) with non-stick vegetable oil spray. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.

5) If you’re using the baking sheet, gently pull and shape the dough into a rough rectangle, and pat it into the pan. As soon as it begins to fight you and shrink back, stop patting. If you’re using two 9" x 13" pans, divide the dough in half, shape each half into a rough rectangle, and pat one piece into each pan. When the pieces start to shrink back, stop patting. Wait 15 minutes; pat the dough farther towards the edges of the pan(s). Repeat once more, if necessary, till the dough is close to covering the bottom of the pan(s).

6) Cover the pan(s), and allow the dough to rise for 2 to 3 hours, till it’s very puffy, almost billowy. Toward the end of the rising time, preheat the oven to 400°F.

7) Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly; you don’t want to deflate it too much.

8) Spritz heavily with warm water, and drizzle with olive oil (enough to collect a bit in the dimples), then sprinkle with rosemary (or the herb of your choice), black pepper, and a tiny bit of coarse salt.

9) Bake the focaccia for about 10 minutes. Reverse the pan(s) in the oven (top pan on the bottom, bottom pan on the top), and bake for an additional 10 minutes, until the focaccia is light golden brown. Remove it from the oven, and immediately turn it out of the pan onto a rack to cool.

Yield: One large or two smaller focaccia, about 12 generous servings.

To make Sweet Breakfast Focaccia: Prepare the focaccia dough as directed above. Spray a large baking sheet (about 18" x 13") with non-stick vegetable oil spray, but don’t drizzle it with olive oil. Shape the dough into a rough rectangle, and place it on a lightly greased work surface. Spread the dough with about 1 1/3 cups golden raisins, leaving about 1” bare all around the edges. Fold two opposite edges into the center, like you’re folding a letter; then fold the two ends into the center, again like a letter. You will have made a raisin-filled square. Gently press to flatten.

Place the raisin-filled focaccia onto the prepared pan, and gently flatten it some more. Wait 15 minutes, and flatten again, pressing it as flat as you can without exposing the raisins; you should be able to press this soft dough over much of the surface of the pan. Allow the focaccia to rise, covered, for 2 to 3 hours. Towards the end of the rising time, preheat the oven to 400°F.

Just before baking, spritz the focaccia heavily with warm water, and sprinkle with 1/2 cup white sparkling sugar. Bake as directed above.


  • star rating 08/04/2010
  • lissybell from KAF Community
  • Made this focaccia with my new Kitchen Aid Pro and it was fabulous. I baked according to instructions. I allowed it to cool and then added fresh mozarella, sun-dried tomatoes, prosciutto and fresh basil and baked at 425 about 10 minutes or long enough for cheese to melt. The bomb!
  • star rating 02/02/2010
  • barbara from Columbia, MO
  • star rating 12/20/2009
  • Beau Benson from Sharon, Vt.
  • This was my first time making focaccia with the overnight starter method. I followed the directions and the next morning my starter was beautiful. I had some of the KA Italian Flour and used that instead of the regular KA flour. The dough was soft and pliable, a treat to work with. After I did the second raising, I dimpled the dough in a half baking sheet and sprinkled with a rosemary dipping herb mix. Then I covered the tray and put it in the refrigerator. My goal was to bake the bread at friends house just before dinner. This worked out great! 2 hours before going to friends for dinner, I took the raw focaccia on the tray out of the refrigerator, let it rise and when I got to my friends we baked it. Everyone raved, it was light, crispy bottom,chewy, wonderful flavor. My husband said it was a home run and our friends loved that their house spelled so good from baking the bread there. I will definitely do this again. Next time I am going to do this focaccia with the starter and one without starter and compare them.
  • 10/28/2009
  • Andy Cordell from Fort Worth, Texas
  • Could you please tell me what the temperature of the oven is supposed to be? Thanks. Andy Cordell
    The temperature is 400 degrees. It is written in step 6. Joan @bakershotline
  • star rating 10/18/2009
  • Randy from Seattle, WA
  • I must be doing something wrong with the starter as it didn't bubble. Can you post a photo of what the starter looks like when the water, yeast and flour is mixed together?
    Randy, You will find a pic in this version: Frank @ KAF.
  • 06/07/2009
  • Katie from NJ
  • Can I pause anywhere in the process by refrigerating the dough? After I have made the starter and mixed the dough? I can't seem to find the blocks of time to babysit every few hours.
    It's true. This recipe takes time and tending. It is possible to get similar results by refrigerating the shaped dough to let it complete the final rising in the refrigerator and baking when you are ready. Irene at KAF
  • star rating 05/08/2009
  • LisaL from Moore, OK
  • I tried this recipe the first time I saw it advertised!! My husband and I loved it!! We are new at bread baking and try different recipes every weekend. This was easy to follow and turned out great!! We tried it with homemade spaghetti and meatballs and had leftovers with salad the next night. The only problem I had was my own fault, I didn't use a big enough baking pan and it was a little thick, still crunchy outside and tender inside though!! Thanks for all the great recipes and the wonderful hints!! Now we only buy KAF online and at our local health food stores!!
  • star rating 05/01/2009
  • Amber from Washington
  • This was delicious! I forgot to spritz with water, so it was a little crunchier than it should have been, but still fantastic. Will be making this again and again.
  • star rating 01/17/2009
  • Cathy from Redmond, WA
  • I made this recipe back when the blog first came out, and it was perfect. I came back to print out another copy and saw the disappointed review, so I feel I need to say "Hey, it worked great for me!"
  • star rating 12/31/2008
  • LMA from MN
  • I admit I am a bread baking novice. My husband, however, grew up baking bread. This recipe was a failure all the way around. It never did rise and I threw the lump away. I used new yeast but it never bubbled as described in the recipe. My husband found fault with the poor directions. Do not try this unless you have loads and loaves of experinece
    I'm sorry you had difficulty with this recipe. If the yeast did not come to life, regardless of freshness date, it was dead. Please call us on the hotline if you need assistance. Frank from KAF.