Focaccia from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 305) by Maurizio Leo

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

    See recipe for topping suggestions and variations.

  • linda_kkp2rf on April 02, 2026

    This is my favorite sourdough focaccia recipe! Using overnight cold proofing, it becomes as soft a dough as whipped cream and bakes beautifully. Gorgeous top. I often top it with small cherry tomatoes, black Kalamata olives and fresh rosemary. Last time, I made a second one with pesto dollops, olives and tomatoes. Delicious.

  • sharon_p42nrc on February 13, 2026

    LOVE. Made great Italian sandwiches - made the partial whole wheat in 2 round 10” pans.

  • Lynnette on December 29, 2025

    Made this for Christmas Day 2025 @ my Northern Italian in-laws’ home. Everyone loved it. I thought it was a little dense. Next time I’ll do the slow cold proof.

  • shelbstirr on September 12, 2025

    This recipe works well! I like that it can be made in one day. I’ve made this twice, a half recipe in a cast iron pan and full recipe in a glass 9x13. Can get away with just oil in the cast iron but I should really use parchment paper in the glass baking dish. I prefer the half recipe portion for just me (I think my skillet is 12in, thinner, better for snacking) but in a 9x13 it’s thick enough that it would be good to use for sandwiches.

  • jenburkholder on July 14, 2025

    Delicious. I used all King Arthur AP flour and ended up not baking day-of - it sat in the fridge for 24 hours, which probably improved the flavor. Rose very well even though I don’t always have luck with my starter. Texture was beautiful.

  • Emily Hope on January 08, 2025

    This was OK -- texture was a little chewy and crust a bit tough (I suspect the bread flour and might leave it out if I make again), I prefer my focaccia a bit airier. Also did not have as much flavor as the usual recipes I make, which, although yeasted, call for an overnight rise. None of this stopped my family from inhaling it. Might try again with the overnight proof variation, no bread flour, and might add a bit of white wine (like the Carol Field recipe we like).

  • aistern on September 12, 2024

    Pretty easy and tasty!

  • dbuhler on March 08, 2024

    Divine! I've made the focaccia recipe that's on his website for a couple of years, but I really liked the ratio in this recipe. It seems like the ratio for this recipe was formulated for two 10-in round pans, and I baked in a 9x13 pan and it was probably a bit too much dough because it rose very high and it was difficult to eat the slices that came from the center. I topped mine with rosemary, salt, grape tomatoes, and black olives.

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