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  • 3/4 cup water
  • 1/4 oz yeast (Highly active)
  • 1/2 teaspoon sugar
  • 2 cups flour, plus a little extra during kneading (Bread flour can help it from getting too dense)
  • 1 teaspoon kosher salt, plus some extra on top
  • oregano, thyme, rosemary to sprinkle on top
  • Parmesan cheese to top
  • 1 sliced bell pepper
  • Olive Oil to oil pan and some EVOO (Thanks, RR!) to top


  • Warm the water and add the yeast and sugar. Let this sit for 5 minutes.

  • Combine flour and salt then add slowly to the watery mixture. If necessary, add a little more water so that everything stays together once all the flour is added. Depending on your tastes, you can also add some of the herbs into the dough at this point.

  • Transfer to a floured pan and knead the dough together. As you expose it, much of it will stick to your hands; when this happens, add more flour. After about 5 minutes, shape into a ball and cover (I used the bowl that once held the flour mix). Let this sit for 25-30 minutes.

  • Your hands will be pretty messy at this point.

  • While the dough is rising, slice the pepper and chop the herbs (I only had fresh rosemary).

  • Transfer to an oiled pan and cover with a warm damp towel. Let this sit for another 10-15 minutes. Use this time to preheat the oven to 400 degrees. For a thinner focaccia, you can knead the dough again at this point.

  • Add the toppings and drizzle some EVOO on top. Make a few small indentations in the dough (I put ~10 across mine).

Final Product[edit]

  • Out of the oven in 25 minutes.

  • Delicious!