focaccia recipes

Focaccia with Rosemary and Sun-dried Tomatoes

1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)

sugar

salt

extra-virgin olive oil,

Nonstick cooking spray,

tomatoes

rosemary

Flaky sea salt

Katie Lee makes Sundried Tomato and Rosemary Focaccia, as seen Food Network's The Kitchen

For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)

In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.

For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.

Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

I’m so upset. All the sun dries tomatoes burned while I was baking the bread. Now I have to pull all of them off.  Not to happy about this.  I watch the kitchen religiously and I LOVE to cook and save most all the recipes.   So upsetting. 

I wish you show NUTRIENTS for each recipe...like CARBS

We had a dinner party, and several guests are gluten-free. I made this twice - once with gluten-free flour and once with regular flour. Both were delicious! 

Note: Be sure to add 3/4 cup warm water to the ingredients list. That quantity is in the “making the dough by hand” directions; if you are making the dough in a mixer, it isn’t obvious.

 Very easy to make and can be a versatile recipe for you to add any type of toppings! I added olives (to half) and a sprinkle of Parmesan cheese and it was delicious!! I’m sure ovens vary, but I had to pull mine out a few minutes early. Just keep an eye out! 

Yummy! One suggestion would be to lightly press the sun dried tomato pieces into the dough before baking. Otherwise they fall off when serving the bread.

My sun-dried tomatoes burned to a crisp. I thought maybe it was because they hadn’t been marinated in oil. Made recipe again with sun-dried tomatoes in oil and they still burned. Someone suggested adding tomatoes after baking, but then they’d slide off and never adhere. I made Valerie Bertinelli’s focaccia with large roasted olives and they didn’t burn. Much better!!

Please start giving us nutritional info.  Thank you 

This was the first time I made focaccia, and I followed the recipe. The only thing I changed is I added two minced cloves of garlic to the dough before needing in my stand mixer, and I topped with Kalamata olives cut in half instead of the sun-dried tomatoes.  I also used bread flour since I had it on hand. It was absolutely delicious! Definitely warm up in the microwave as needed and top With a little butter before eating. Yummmm.

Loved.the flavor isn’t fantastic love the smell 

https://www.foodnetwork.com/videos/focaccia-with-rosemary-5602640

Katie's crunchy focaccia features bursts of rosemary and tomato flavors.

Focaccia with Rosemary

A super simple focaccia bread recipe that comes together quickly that you can customize with your favorite toppings.

Easy Focaccia Recipe

flour

Tablespoon rapid rise yeast

water

olive oil, divided

In a large bowl mix flour and yeast.

Stir hot water, salt, and sugar together in...

Stir hot water, salt, and sugar together in a glass measuring cup until salt and sugar dissolve. Add 1/2 cup olive oil to hot water mixture and pour everything into the bowl with the flour and yeast.

Mix everything together with your hands until all...

Mix everything together with your hands until all dried bits of flour are incorporated into one dough ball.

Lightly sprinkle countertop with flour. Knead dough 40...

Lightly sprinkle countertop with flour. Knead dough 40 times, adding more flour if necessary. Grease bowl with 1 teaspoon olive oil, place dough ball into bowl, cover with plastic wrap and let rise in a warm place for one hour.

Preheat oven to 425ºF.

When one hour is up, pour half of...

When one hour is up, pour half of remaining 1/4 cup of olive oil onto a baking sheet. Punch down dough ball and place on sheet, moving around to grease underside with olive oil. Drizzle top of dough with remaining oil and spread out gently with hands to a thickness of 1-inch.

Press on dough hard enough with your fingers...

Press on dough hard enough with your fingers to leave imprints all over. Add focaccia toppings, and bake 23-25 minutes, or until golden.

https://mediavine-res.cloudinary.com/video/upload/hufkz5ziryimcc6mbrdw.mp4

An Easy Focaccia Bread Recipe where all you need is (a lot of) olive oil, some focaccia toppings, one hour to rise, and 25 minutes to bake.

Easy Focaccia Bread Recipe

It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.

The Best Focaccia

all-purpose flour (see Cook's Note)

dry yeast (2 1/4 teaspoons)

water (80 to 85 degrees F)

olive oil

Flaky sea salt,

For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.

Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.) 

Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.  

Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.   

For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.   

Meanwhile, preheat the oven to 450 degrees F.  

Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

Not a bad recipe. It was to salty for us. We also added some Italian seasoning to the top to add more flavor. I recommend leaving out the salt sprinkle on top. 

This was so easy to make! I love this recipe, I would put less salt on the top of the dough next time

Not everyone has a stand mixer.  Can you just use a handheld mixer or a food processor?

If you're looking for an easy grain-free bread that is packed with protein, try this simple recipe for cloud bread. With the tomatoes, Parm and basil it makes a great side dish. Omit them and you have bread for deli sandwiches and hamburgers.

Focaccia Cloud Bread

Extra-virgin olive oil,

eggs,

cream of tartar

garlic,

cream cheese,

light agave nectar

plum tomato,

basil leaves

Parmesan

Preheat an oven to 350 degrees F. Line a quarter baking sheet with nonstick foil, then generously oil the bottom and sides of the pan with oil. Set aside.

Beat the egg whites, cream of tartar and salt in a large bowl with an electric mixer on high speed until the mixture becomes shiny and stiff peaks form, about 2 minutes. Beat together the egg yolks, garlic, cream cheese and agave nectar in a separate large bowl on medium speed until completely combined and smooth, 2 to 3 minutes (the mixture may appear broken but it will come together after a few minutes). Gently fold the egg whites into the egg yolk mixture until combined, making sure not to deflate the egg whites and keeping the mixture as light and airy as possible.

Pour the batter into the prepared baking sheet and top with the sliced tomato. Bake, rotating the pan halfway through, until the top is deep golden brown and the bread bounces back when touched, about 20 minutes. (See Cook's Note.)

Cool completely on a wire rack and store in an airtight container overnight. Before serving, drizzle with oil and sprinkle with flaky sea salt, the basil leaves and grated Parmesan; cut into squares.

Focaccia

dry yeast

all-purpose flour,

kosher salt,

extra-virgin olive oil, divided

Golden brown focaccia sprinkled with course sea salt.

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Absolutely wonderful. Crisp and wonderful. I decorated it with asparagus, purple onions, red and yellow peppers, capers black olives and rosemary. I cut the veggies and made a flower arrangement with them. Pretty and so tasty! This is a keeper!

The best basic focaccia recipe! It is perfect for improvising and adding any topics you like. It is super chewy and moist on the inside with the perfect crust! My go to topping are Parmesan, garlic salt, salt, pepper, red chili flakes, dried parsley, dried oregano, and extra olive oil! For a dinner I'll use this as a base for a pizza type dish ill usually put tomato sauce, goat cheese, red onions, Italian sausage crumbles, and olives. Everyone must try this!

Oh, BABY. I had a weird craving for focaccia...I actually want to put roasted red peppers and anchovies on it. Who knows why? I never really liked anchovies and I am not particularly fond of focaccia...until I baked this. I followed the recipe and added some onions on the top. This was so simple and delicious! Thanks for a winning recipe!

I've made quite a few focaccia recipes and this is by far the best. Thank you!

I was looking for a ‘go to’ Focaccia recipe (as was another reviewer) - this one is terrific! I have used it over a dozen times with various herbs added (Rosemary Thyme Etc) - I have followed the recipe using all purpose flour &amp; also used bread flower (more protein/gluten) I like the bread flour better but both flours produce a wonderful bread - this recipe is a ‘keeper’

I made this yesterday following the recipe exactly. It looked exactly like Anne's coming out of the oven, and it tasted wonderful. I'm very pleased with this recipe and can't wait to start customizing it! Thank you Anne Burrell! 

https://www.foodnetwork.com/videos/classic-focaccia-recipe-0223228

Chef Anne shares her secrets and tips for making classic focaccia bread.

Classic Focaccia Recipe

Fresh Focaccia with Marinated Chicken and Spinach and Artichoke Spread

chicken breasts

Balsamic Base, recipe follows (or balsamic vinegar)

sour cream

mayonnaise

garlic, grated

lemon,

Salt and black pepper

jar marinated artichoke hearts, drained

Fresh Focaccia, recipe follows

sun-dried tomatoes

mozzarella,

arugula

balsamic vinegar

brown sugar

pepper

thyme

garlic, crushed

shallot,

water (105 to 110 degrees F)

yeast

whole wheat flour

olive oil,

thinly sliced rounds beefsteak tomato

For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator. 

Preheat a grill pan or grill over medium-high heat. 

Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias. 

For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky. 

For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy!

Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild. 

Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes. 

In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil. 

Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose. 

Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes. 

Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes. 

Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have. 

Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes. 

Preheat the oven to 425 degree F and set a rack in the middle of the oven. 

Bake the dough until golden brown, 35 to 40 minutes.

This recipe is definitely time consuming, but is absolutely one of the best sandwiches I've ever had.  I used my own foccaccia recipe instead and left off the arugula.  So delicious!!!

Yummy sandwich!!  I did think 1/2 cup of olive oil to coat the pan was too much, and I even used a 12x17 pan; next time I'll use 1/4 cup to coat the pan.  My focaccia did not take the 35-40 minutes, either.  Otherwise, an excellent and delicious sandwich!

I only made the spinach and artichoke spread part of this recipe, but it was absolutely delicious!  Can be used as a sandwich spread or even as a dip.  I grilled some chicken and put it on a roll with cheese, the spread and fresh spinach and made it into a panini.  Would definitely make this again!

Delicious, easy, always been a fan of spinach/artichoke anything. Never thought of putting it on a sandwich. Keep them coming Jeff, love your show.

This tastes amazing! Be warned that the recipe is fairly time consuming. Particularly making the focaccia bread. I made the spread and balsamic base one day and the focaccia the next. It was much easier that way.

Delicious! I served this warm over sautéed greens. Didn't need anything else! Like Jeff mauro's recipes!

All hail the sandwich king!  Amazing doesn't begin to describe it.

Wow! Easy to make and great flavors. I'm sure it was just my oven, but the focaccia bread was done after only 20 minutes. Will definitely make again!

OMG! This is just like my aunts recipe. I love Jeff and all his great sandwiches.

My husband and I tried this practically right after watching the show on 3/18/2012. IT WAS DELICIOUS!!!  It was so easy for us to make, and so yummy to eat!  Of course we changed a few things just to give it our own flare, but we truly enjoyed this meal, and we are pretty sure it will become one of our family favorites!

https://www.foodnetwork.com/videos/massive-chicken-sandwich-0183604

Jeff builds a sprawling grilled chicken sandwich on fresh focaccia bread.

Massive Chicken Sandwich

There's nothing more satisfying than making bread from scratch. Turn your kitchen into a lab, and let the kids watch yeast bubble and dough rise as they participate in the experiment. For both little and big kids: Let them help measure, stir and knead.

Kids Can Bake: Focaccia Bread

1/4-ounce packet dry active yeast (2 1/4 teaspoons)

whole-wheat flour

Food Network Kitchen’s Focaccia Bread from Kids Can Bake for KIDS CAN BAKE/KIDS CAN MAKE/EASTER, as seen on Food Network.

Combine 1 1/2 cups warm water (about 110 degrees F) with the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes.

Meanwhile, whisk together both flours and the kosher salt in a medium bowl.

Once the yeast is ready, add the oil to the bowl, then the flour mixture, and stir with a wooden spoon until a shaggy dough forms. Transfer to a floured work surface and knead the dough until it is smooth, elastic and slightly tacky, about 5 minutes.

Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour.

Generously oil an 11-by-17-inch rimmed baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch and pat the dough to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your fingers. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover, generously drizzle with olive oil and sprinkle with sea salt. Bake until golden brown, 20 to 25 minutes. Let cool in the baking sheet on a wire rack. Serve warm or at room temperature.

Focaccia Pizza

bread

instant yeast

honey

pepperoni

deli-style Monterey Jack cheese (about 8 ounces)

oregano,

Red pepper flakes,

Parmesan,

Focaccia Pizza as seen on Valerie's Home Cooking, Season 13.

Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.

Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.

After 2 hours, preheat the oven to 500 degrees F.

Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).

Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.

Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.

Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.

We borrowed from a dessert classic to give focaccia a fun reveal when you flip it out of a sheet pan—a super crispy pepperoni bottom-slash-top. The focaccia also has a secret cheesy center that you make by sprinkling mozzarella between the layers of dough before baking.

Upside-Down Pepperoni and Cheese Focaccia

all-purpose flour

active dry yeast

water (about 100 degrees F)

pepperoni (about 65 thin slices)

oregano

mozzarella

Favorite marinara sauce, warmed,

Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 3 tablespoons of the olive oil in a liquid measuring cup. Turn the mixer to low and add the warm-water mixture to the dry ingredients, mixing until a loose ball forms, 1 to 2 minutes. (Alternately, do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the warm water and oil and stir with a wooden spoon.)

Increase the speed to medium-high and knead the dough until smooth and slightly tacky but not sticky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, about 5 minutes.)

Pour 2 tablespoons of the olive oil into a large bowl, using your hands to coat the inside completely. Pour the remaining 1/3 cup plus 1 tablespoon olive oil into an 11-by-17-inch rimmed baking sheet, tilting and swirling to coat it with oil. Cover the bottom of the oiled pan with a single layer of the pepperoni, then crush and sprinkle the dried oregano evenly over the pepperoni. Using oiled hands, divide the dough in half, placing half into the oiled bowl, turning once to coat. Place the other half into the prepared pan, spreading gently with your hands. (Dough will not completely cover the pepperoni at the point; you will stretch it further later.) Dip a pastry brush in the oil on the baking sheet and brush oil over surface of dough. Cover both the baking sheet and bowl of dough loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet and the dough in the bowl doubles in volume, 1 to 1 1/2 hours.  

Remove plastic wrap from the baking sheet and bowl. Gently using your hands, press and stretch the dough to completely cover the bottom of the pan evenly, doing your best to keep the pepperoni in a single layer. Sprinkle mozzarella in an even layer over the dough. Using oiled hands, remove the dough from the bowl and stretch and gently press into an even layer over top of the mozzarella. Pour any remaining oil from the bowl over top of the dough and use a pastry brush to brush evenly over the surface. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume and extremely puffy, 1 to 1 1/2 hours.

Meanwhile, position a rack in the middle of the oven and preheat to 500 degrees F.

Bake until the top is deep golden brown, bread has pulled away from sides of baking sheet and oil is sizzling around the edges, 15 to 20 minutes. Remove from the oven. Let cool for a few minutes before inverting onto a cutting board. Cut into squares with a pizza cutter and serve with warm marinara sauce for dipping.

Lookn so yummy can’t wait to make it! By watching the video i think it’s best to stretch the dough on a separate pan and then place it on top of pepperoni…im drooling 

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The most viewed focaccia recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy Focaccia Recipe

The Best Focaccia

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Kids Can Bake: Focaccia Bread

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The most viewed focaccia recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine