Weeknight focaccia from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 192) by Erin Jeanne McDowell

  • bread flour
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  • instant dry yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Requires refrigerating the dough overnight. Can substitute all-purpose flour for bread flour.

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

    Requires refrigerating the dough overnight. Can substitute all-purpose flour for bread flour.

  • kbrooks on May 02, 2025

    Best focaccia recipe by far! She's not kidding when she says this is a wet sticky dough.It is and is a bit tricky to handle; however, resist the urge to add more flour or you'll lose the lovely airy crumb. Result is a crispy exterior and a fluffy moist interior with incredible flavor.

  • Happykikkers on January 02, 2025

    Okay, so, to start of: I'm not a baker. I made this twice in 2-3 days. The first time was not necessarily a disaster but I used whole wheat flour and tried to do the cacio e pepe, which did not reap the desired results. It made a very dense bread. The second time I made it with no added topping, used regular wheat flour and boy, this focaccia was sooooo good! Airy but moist. Nicely salty. And this was supereasy. Maybe a tad bit greasy but I might have gone overboard with the olive oil. I will reach for this again. It sparked my desire to make more dough-recipes!

  • damjih on December 14, 2023

    This was a big hit for me, both plain or if i put a bunch of stuff on top.

  • sarahawker on November 25, 2023

    Thanksgiving - Naomi brought. Absolutely perfect in every way. Cacio e Pepe version.

  • kkmatti on October 17, 2023

    Lovely bubbles in this focaccia and a nice flavor. I did a 24-hour rise in the fridge. Well worth making again. Here are a few changes that I'll make next time: * The sliced tomato I added to the top was too wet, leaving damp, uncooked dough underneath. Onions, shallots, or garlic seem like better choices. * The dough was stuck to the sheet pan even though I had a layer of olive oil under the dough. I'll use parchment paper next time. * I pulled the bread out when the edges were quite brown but I feel like I should have cooked it a little longer to get a nice crust on the top. Next time I'll look for nice brown top on the entire sheet. * I think a 48 hour rise in the refrigerator might add a little more flavor to the bread.

  • KevinSeattle on August 23, 2023

    This is a truly wonderful version of focaccia. The water/oil/salt slurry on the dimpled surface works like a charm. The texture of the finished bread is lovely, the flavor is exactly right. In addition to the overnight rise in the fridge, count on about 2 hours till it is done, maybe more. One recommendation: do use a sheet pan. I foolishly used an enameled iron baker (I wanted a tall bread) and even with all the oil it stuck and was hard to remove from the pan, and that was on me. I’ll use parchment if I do this in the same kind of baker. But don’t let that discourage anyone, this bread is an absolute winner. UPDATE: I used a parchment liner for the next round, and it worked beautifully.

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