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  • 3 cups all purpose flour
  • 1/4 teaspoon yeast, active dry or instant (1 gm) or use 1/8 teaspoon yeast and mother from previous bake – see how to make
  • 1 teaspoon salt (6 gms)
  • 1 1/2 cups water not boiling (354 mL)
  • (about 2 Tablespoons extra flour for shaping)
  • Rectangular pan or casserole dish
  • wrks4me_terry_tested-11Parchment Paper
  • Olive oil and herbs of your preference (ie. Herbs Provence, Italian Seasoning or Rosemary)



  1. Put all of the ingredients except for the Extra flour into a bowl
  2. Mix all together til well blended
  3. Put plastic wrap over top and put in a non drafty place for 8-12 hours


  1. After 8-12 hours the dough mixture should have risen and appears bubbly
  2. Remove plastic wrap and with a spatula gently fold the dough over itself a few times. 
  3. Line a rectangular pan or casserole dish with parchment paper
  4. Turn out dough onto parchment paper and gently spread out with fingers to edges
  5. Cover with a dry towel and let rise 35 minutes to 1 1/2 depending on how dense you wish the bread. The longer it rises the more airy it will be.
  6. Preheat your oven to 425 degrees F. (I use 400, others use 450 depending on your oven)
  7. Prepare olive oil mixture (olive oil and herbs, I use Herbs Provence but you can use Rosemary or Italian Seasoning)
  8. foccacia1After dough has risen a second time, now is the time to create “dimples” in the dough by dipping your finger in some olive oil and press them all over the dough to create “dimples”.
  9. foccacia2Brush the olive oil mixture over top of dough and sprinkle with some Kosher salt is you like.
  10. Bake for 30 minutes uncovered or until golden brown and internal temperature reaches 190 degrees F.
  11. Remove bread to cool for at least 15 minutes.