Foccacia Bread


Prep Time: 10 minutes     Resting Time: 60 to 75 minutes     Servings: 16 slices


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • ½ teaspoon granulated garlic
  • 1 teaspoon Italian seasoning (optional)
  • 1 cup warm water
  • 3 tablespoons olive oil (divided)
  • 2 tablespoons grated parmesan cheese
  • 1 cup mozzarella (optional)
  • 11”x17” baking sheet



In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, and Italian seasoning. Mix in the 1 tablespoon olive oil and warm water.

When the dough is together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and a cloth;  let rise in a warm place for 30 – 45 minutes.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet.  Shape into a 1/2-inch-thick rectangle or 1-inch thick

circle for a thicker bread.  Brush top with olive oil.   Loosely cover

with plastic wrap and a towel; let rest for 30 minutes.  Just before baking, sprinkle with parmesan cheese and mozzarella cheese.

Bake in preheated oven for 15 – 20 minutes, or until golden brown. Serve warm.

Variation: For Rosemary Focaccia, replace 1 teaspoon Italian seasoning with 1 tablespoon fresh or dried rosemary.