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Basic Focaccia

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth; the word "focus" refers to the hearth, or heart of the home, in Latin.

The predecessor of pizza in Italy was a flat bread called "Focaccia" which is used both as an appetizer (an antipasto, the course before the pasta) or as an accompaniment to a main meal.

At a glance

12" x 18" flatbread
Nutrition information


Choose your measure:


Topping (optional)

  • 3 tablespoons olive oil
  • 1 teaspoon salt


  1. Mix and knead all of the dough ingredients — by hand, mixer, bread machine or food processor — until you've made a smooth, elastic dough. Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 hours, or until puffy.
  2. Roll it out to form a rectangle, and transfer it to a cookie sheet, 10" x 15" to 12" x 18". Pat the dough into the pan. Make indentations in the dough with your fingertips, about an inch apart, and drizzle sparingly with olive oil. Sprinkle lightly with the salt.
  3. Cover the focaccia loosely with greased plastic wrap, and let rise for 1/2 hour to 1 hour, or until puffy.
  4. Preheat your oven to 450°F.
  5. Bake for 15 to 20 minutes, or until lightly browned.
  6. Store on the counter for 2 days, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 68g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 159
  • Calories from Fat
  • Total Fat 4g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium 427mg
  • Total Carbohydrate 26g
  • Dietary Fiber 1g
  • Sugars
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.