Focaccia Bread

About this recipe

Focaccia (pronounced foe-catch-a) looks like really thick pizza, only it’s bread. Focaccia is usually served at fancy dinner parties (as if you didn’t have enough to do) or as part of an informal lunch. 


First you make:

When dough has risen, punch it down and let rest for 10 minutes.

Oil a 15” X 11” roasting pan with paper towel or spray with Pam. Throw some cornmeal or semolina on the bottom. Spread the dough out inside the pan.

Then dress (like white pizza) with the following:

  • olive oil (brushed on),
  • coarse salt (e.g., kosher),
  • black pepper,
  • oregano,
  • rosemary,
  • tomato slices (seasoned with salt, pepper, oregano, and olive oil),
  • Barbecued Peppers, using the red ones.

Bake at 400°F for 30 minutes. Then check to see if the bottom is lightly brown.

If not yet brown, remove from oven and let cool a few minutes. Then remove from pan and bake again, right on the rack, until the bottom is brown (approx. another 10 minutes).

Cut up and serve as bread or slice in half (like a loaf), stuff with cold meat, and serve as a sandwich.


  • The coarse salt is important.
    If making a sandwich, reheat with the meat inside (and maybe some cheese).

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