Flavorful focaccia

Jeff Zeak takes you through a unique recipe for focaccia bread.



QUESTION:

I’m interested in serving focaccia bread as a starter; do you have a recipe you can share?

ANSWER:

Focaccia is similar to pizza in that both are topped with various ingredients. As compared to pizza, focaccia is sparsely topped or accented with olive oil,
herbs, coarse sea salt, and thinly sliced onions, tomatoes or olives. The Latin translation of focaccia bread (panis focacius) means “baked in the ashes of the fireplace.” Focaccia in Roman times were baked in the ashes on the hearth (floor) of the oven, whereas modern-day focaccia is baked on a tray above the fire (heat). In some cases, focaccia was referred to as “hearth cake” due to its very moist cakelike interior—and also to avoid having to pay bread taxes on this product! This dough is very well-suited for those occasions where a thick bready crust is desired. The Parmesan cheese and herb blend provides a flavorful crust that can be eaten plain as a breadstick; served as an appetizer with dipping sauces, or as an accompaniment to an entrée; or topped like a pizza with assorted ingredients.

Biga: Add water. Add all dry ingredients. Mix just until well-combined. Allow to ferment at room temperature for 12 to 16 hours.

Dough: Add water. Add all dry ingredients, including cheese and herbs, helping to seal in flavors. Add Biga from above. Mix 2 minutes at low speed. Add oil; mix 1 to 2 more minutes at low speed, then mix 3 to 4 minutes at medium speed. Allow to bulk ferment for 2 hours at room temperature; punch and fold every hour.

Scale the dough: Use 2724 grams (6 lb.) for a full sheet pan, 1362 grams (3 lb.) for a half sheet pan, and 454 grams (1 lb.) for 10” deep-dish pan. 

Using oiled hands, press the dough into an oiled pan evenly, to the edge of the pan, and allow to rise, covered, for 1 hour at room temperature. Top as desired. Bake at 425°F until golden on top (use a spatula to check bottom bake). 

Another way you can easily make focaccia bread: from your existing pizza dough—or, even better, from pizza dough that’s getting a little old so that you’re wondering, “What am I going to do with this?” 

Coat the interior sides and bottom of a half sheet pan (13”-by-18”) well with olive oil. Working with well-oiled hands, press 5 lb. of fermented pizza dough (dough that has been mixed and allowed to rest at least two hours, or longer) into the pan. Let the dough proof/rise for 2 to 3 hours in a warm place or at room temperature. 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Recipe: The Chicken Bacon Ranch Pizza from DeIorio’s

If your customers love ranch dressing and buffalo sauce, you can’t go wrong with this pizza recipe from DeIorio’s.

Playing with fire: Experts offer their top tips for working with wood-fired pizza ovens

From dough preparation to finishing flourishes, a wood-fired oven demands more knowledge and expertise than a modern oven.

As PMQ celebrates its 20th anniversary, we honor the past and look forward to the future in this special oral history.

PMQ’s founders and longtime team members reflect on two decades of progress, pranks, pitfalls and pizza.

Our Town America: Now offering POS integration for ease of use for larger brands

Using a mobile app, pizzeria owners can track who redeems their offers, then follow up with a second offer.

Pizzeria operators can turn heads with signature menu items from Caputo


Leading industry cheese manufacturer Caputo offers custom cheese solutions to inspire application innovation.

Cut waste and excess fat from your pizzas with StitZii box liners

StitZii’s grease-absorbent pizza box liners let pizzeria owners deliver a healthier pizza and protect the environment.

As technology advances and communications platforms keep changing, the pizza business remains a people business

With a phone in every pocket, who would have guessed talking on those phones would become so passe?

Double your pizza production with Marra Forni

The double-mouth oven makes for twice the efficiency and twice the versatility.

Data breaches: A restaurant operator’s worst nightmare

When it comes to protecting your POS data from hackers and thieves, the IRS recommends following these 5 steps.

Boosting traffic to your pizzeria: Does it pay to advertise on Yelp?

Yelp’s a powerful influencer for restaurant customers, but Think Tank users say you can get a better return for your money with another ad strategy.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags