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Focaccia and Toppings


Italian focaccia is often a simple flatbread topped with extra-virgin olive oil, kosher salt, and fresh herbs. The crust is always a wonderful, chewy bread, and the topping should be heavenly without being as cumbersome as that on a traditional pizza. Check out our Pesto, Herbed Chicken, and Chevre, and Summer Vegetable toppings in the tips below!

At a glance

4 round flatbreads
Nutrition information


Choose your measure:


  1. Mix together the yeast, water, sugar, salt, milk, 1/2 cup of the unbleached flour, and all the whole wheat flour and pumpernickel flours. Stir until it is well-combined.
  2. Add the remaining unbleached flour, 1 cup at a time, until the dough forms a shaggy mass.
  3. Turn the dough onto a lightly floured work surface and knead, adding more flour as necessary, until it forms a smooth, satiny ball.
  4. Place the dough in a lightly oiled bowl and turn to coat it with oil. This prevents the formation of a skin due to exposure to air.
  5. Cover the bowl with plastic wrap or a damp towel and put it in a warm place to rise. Alternatively, place the dough in large or small plastic bags and freeze, or refrigerate it for up to 3 days.
  6. When the dough is swollen and puffy, press it down and knead it on a lightly floured work surface to expel air bubbles (if dough has been refrigerated or frozen, you'll need to use more flour).
  7. Divide the dough into four pieces, and roll each into a ball. Let the dough relax for 10 minutes.
  8. Preheat your oven to 450°F.
  9. Flatten each ball with a rolling pin and let them sit for 30 minutes, or until you can really flatten and dimple the dough with your fingertips. The flattened dough should be about 1/4" thick, or less.
  10. Place the dough on oiled baking sheets, or directly on a baking stone sprinkled with cornmeal. Bake the focaccia for 10 minutes and remove them from the oven. Top them with sauce and cheese, then bake for another 10 to 15 minutes.

Nutrition Information

  • Serving Size 1/2 Focaccia, 119g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 225 cal
  • Calories from Fat
  • Total Fat 1g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium 273mg
  • Total Carbohydrate 46g
  • Dietary Fiber 4g
  • Sugars 1g
  • Protein 8g

* 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.