• 3 cups flour
  • 2 t salt
  • 1 T sugar
  • 1 package instant yeast (OR 2 1/4 t yeast)
  • 1 1/3 cups warm water
  • 2 T olive oil
  • 2-3 thin slices red onion
  • ~1/4 cup shredded cheddar cheese
  • Shredded parmesan cheese
  • Onion and garlic powder
  • Salt and pepper


  • Stir flour and salt.  Make a well in the middle of the ingredients (make it deeper than you think!) and place sugar and yeast in the well.  Pour water into the well and let stand for approximately five minutes.  The yeast should be acting
  • Pour 2 T of olive oil into well.  Begin to stir wet and dry ingredients (incorporating cheddar cheese, onion and garlic powders into the mix as desired), gradually expanding to outer edges of bowl, until all ingredients are incorporated
  • Dump dough onto a floured surface.  Knead it until it’s smooth.  DO NOT OVER-KNEAD.  Using a clean bowl, pour some olive oil into the bowl, and coat the sides of the bowl.  Place the dough in the bowl and turn dough over, so that dough ball is totally oiled
  • Cover the bowl (plastic wrap sprayed with cooking spray works well) and let rise for approximately 30-45 minutes (or until doubled)
  • Remove the plastic wrap and punch the dough.  Grease a baking sheet with olive oil and put dough on baking sheet
  • Press the dough out to 1/2″ thickness.  Using the handle of a wooden spoon, make divots in the dough (just do what looks right)
  • Brush the top of the dough with olive oil.  Salt and pepper as desired (this will give it a rockin crust upon completion).  Place onion slices on top of dough and sprinkle with parmesan cheese
  • Put the baking sheet in a cold oven.  Place a pan of hot water on the shelf below the dough.  Let it rise again, for approximately 20-25 minutes
  • Turn the oven to 375 degrees and bake it for 20-25 minutes until the top is brown.  Remove it from the pan and cool.  Serve warm

Note: The pan of water in the oven creates a moister end-product.  Obviously you can substitute/omit any of the cheeses, the garlic/onion powders or the salt and pepper for the crust.  If you feel compelled, rock some freshly chopped herbs either in the dough or on the crust.


2 responses to “Focaccia

  1. Pingback: Unlikely Inspiration | Tenaciously Yours,

  2. That is a lot of rising! I’ve never really baked anything that didn’t come in a box. I’ll let you know how it goes!

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