High-extraction focaccia [Brennan Johnson, Walnut Schoolhouse] from Southern Ground: Reclaiming Flavor Through Stone-Milled Flour (page 131) by Jennifer Lapidus

  • bread starter
  • herbs of your choice
  • Show all ingredients...

  • EYB Comments

    Leaven must stand 8 hours, and dough must rise 6-7 hours and rest overnight. See recipe for vegetable and herb suggestions.

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

  • Eat Your Books

    Leaven must stand 8 hours, and dough must rise 6-7 hours and rest overnight. See recipe for vegetable and herb suggestions.

  • robin_gemtnj on April 26, 2026

    While this may not be the most airy focaccia I’ve ever made but the flavor was great.

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.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.