Basic Focaccia Dough

Basic Focaccia Dough

Say “arrivederci” to the basic flat bread you knew in the past. With a light drizzle of olive oil and a sprinkling of aromatic herbs, this chewy Italian bread is as simple as it is flavorful. Use it to make a sandwich, as the base for pizza, or add meat and cheese to enjoy it as a meal on its own. Focaccia dough is one of those classic recipes you need to add to your repertoire, straightforward and simple to customize.

Basic Focaccia Dough
Makes 1 (14x12-inch) loaf
  • 2¾ cups (349 grams) bread flour
  • 1 cup (192 grams) semolina flour
  • 2 cups warm water (105°F to 110°F)
  • 1 tablespoon plus 1 teaspoon (12 grams) active dry yeast
  • 1¼ teaspoon (3.75 grams) kosher salt
  • ¼ cup (56 grams) olive oil
  1. In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour, and 2 cups water at low speed until combined, about 1 minute. Sprinkle yeast on top of dough, and let stand for 10 minutes.
  2. Add salt, and beat at low speed until combined. Increase mixer speed to medium-high, and beat until dough becomes smooth and elastic, 2 to 3 minutes. Reduce mixer speed to low. With mixer running, add oil in a slow, steady stream. Beat until incorporated, 1 to 2 minutes.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1½ to 2 hours.

Basic Focaccia
Makes 1 (14x12-inch) loaf
  • Basic Focaccia Dough (recipe precedes)
  • Olive oil
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper, and spray with cooking spray.
  2. Turn out dough onto prepared pan. Using your fingertips, gently press dough into a 14x12-inch rectangle. Dimple the dough with your fingertips.
  3. Bake until golden brown, 18 to 20 minutes. Brush with oil.
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  1. Hi there. I followed the magazine recipe which resulted in watery, thin dough. That led me to check online and I obviously realized I should have checked for recipe corrections before beginning. I’m trying again using only 2 cups of water, but I just wanted to point out that the magazine also doesn’t specify the water temperature and your gram measurements differ greatly between the online recipe and the printed one. I’m not using those measurements, but for someone who does, that might cause problems. For example, online it says to use 3.75 grams of kosher salt, but in the magazine it says 7.5 grams. Just wanted to give someone a heads up. Despite some necessary recipe corrections, I’ve very much enjoyed this publication. Thanks!

    • Thanks so much for your comment. I have my second recipe in the oven and experienced everything you’ve mentioned.
      I could kick my self for not checking online before my second try. Thanks again, Rose


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