Focaccia with garlic shards, artichokes, and rosemary from Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients (page 216) by Jeff Hertzberg and Zoë François

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

    Can substitute the book's "Whole grain artisan free-form loaf", "Gluten-free olive oil bread", or another non-enriched dough for the "100% whole wheat bread with olive oil" dough specified in this recipe.

  • louie734 on April 29, 2026

    Used a half batch of the master recipe with some olive oil subbed in for the water (about 1/2 cup worth for full recipe). For a thick, fluffy focaccia I used almost double the amount of dough called for, it almost filled the bottom of the (parchment-lined) 9" cake pan. Didn't bother to shape the dough, it was pretty wet this time and I just kinda plopped it in. Topped with sautéed onion + dried rosemary, then flaky salt and pepper. It took probably double the bake time (kept checking for temp 190) so I lowered the temp halfway through to 350 so nothing burned. Knowing it wouldn't get crusty, I didn't bother with the steam. Irresistible!

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