Olive oil focaccia from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 79) by Jessamyn Waldman Rodriguez

  • bread flour
  • active dry yeast
  • olive oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Joyceeong on February 07, 2017

    This is a fantastic focaccia, with moist, soft crumb and very tasty. I've made half a recipe, baked in a 13x9-inch pan. The dough is pretty easy to work with. I did not use all of the water indicated, remaining a few tablespoons behind. Could be due to the high temperature and humidity in our weather (Malaysia), and most times when I make bread, I find that I do not need to use the full amount of water indicated in recipes. The final dough refused to fill the entire pan, so I have left it to rest for 10 minutes at 3 intervals before the whole pan was filled with the dough. There's a few flavour variations in the book, but I've made it plain, and had it as a sandwich with some sardine spread. I've made this twice already, my family love it. Will be making the topping with Potato and Rosemary on my next focaccia baking day.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.