The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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LeadDog's picture

Grape Harvest Focaccia?

July 20, 2008 - 1:38pm -- LeadDog

Last week was the first time I had ever seen, tasted, or baked Focaccia.  I followed the direction to the letter and the bottom was a very dark brown, burnt.  This week I used a Pizza stone and it came out just right.  I looked high and low all over the place for a Whole Wheat Sourdough Focaccia recipe and didn't find one so I made my own up.  In "Local Breads" I saw the recipe for "Grape Harvest Focaccia" so I decided to add the grapes since mine are ripe.

echojuliet's picture

I was bored last week (probably avoiding homework), and decided to throw together a focaccia. Being a busy, poor college student, my baking tends to be as simplistic as possible. But everyone was still raving about it. I am going to share the recipe here, but keep in mind the spices are what I have in my cabinet. Its nothing more than "lets throw a little of this in, that should add some flavor."

This time, I put spices in the dough as well as on top of it. I usually forget to include the spices in the dough, so they just go on top. Most people eating it wouldn't notice the difference, but I think this one had a little more flavor. This bread would be GREAT with a cheese fondue. Over christmas, we used some left over spaghetti and alfredo sauces for dipping.

any suggestions for improvement are always welcome :)

2-3/4 cups all-purpose flour

1 package (2 1/2 tsp) yeast

1/2 tsp salt

1 tsp sugar

1 c very warm water (120° to 130°F)

2 tbsp olive oil

1 egg

1 tsp ground oregano

1 tsp italian seasoning

1 tsp minced garlic



olive oil

italian seasoning

minced garlic

dried parsley

dried basil

grated cheese (cheddar, parmesean, etc. I used a 4 cheese blend this time)



1. dissolve yeast into water, let ferment 10 minutes

2. combine yeast mixture with olive oil and egg, add 1 cup flour

3. add spices, then 2nd cup of flour, stir until a soft dough is formed

5. knead. The dough is really soft at this point, so be prepared to add remaining flour, and have more standing by if necessary.

5. lightly oil bowl, put dough in bowl, turn to grease the top

6. preheat oven to 475 F

7. let rise until double volume, abt 45 minutes

8. punch down, knead briefly.

9. roll out dough on baking stone (or pizza tray) till it is about 1/2 inch thick

10. brush on oil, not too thick or spices won't stick. dimple every inch or so.

11. add spices and cheese. i havent been able to tell a difference in what order they go...

12. bake 15-20 minutes.


I have pictures, but they are way too big, so I will upload then when I get the chance. Hope you enjoy it!

merrybaker's picture

Herbs fell off focaccia!

June 1, 2008 - 12:49pm -- merrybaker

I tried to top a focaccia with whole sage leaves. I let the dough rise, spread it with olive oil, dimpled it, and put on the leaves in a pretty pattern. In the oven the leaves got all crispy and delicious. Yum! But when I picked up a slice to eat, all the leaves fell off. The same thing has happened with rosemary, but to a lesser extent. Must I brush the dough with egg-wash? Then how would I get the oil on top? Thanks!


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