Focaccia is a savory Italian flat bread that is served as an accompaniment to soups and salads.


Makes 12 servings


1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/2 cups warm water (105° to 115°F)
4 cups all-purpose flour, divided
7 tablespoons olive oil, divided
1 teaspoon salt
10 fresh sage leaves, finely chopped
5 whole fresh sage leaves
1 teaspoon coarse or kosher salt


  1. To proof yeast, sprinkle yeast and sugar over warm water in large bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.
  2. Add 3 cups flour, 3 tablespoons oil and salt to yeast mixture, stirring until soft dough forms.
  3. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until dough is smooth and elastic, adding remaining 1 cup flour to prevent sticking, if necessary. Shape dough into ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel. Let rise in warm place 1 hour or until doubled in bulk.
  4. To test dough, lightly press 2 fingertips 1/2 inch into dough. Dough is ready if indentations remain when fingertips are removed.
  5. Grease 15-1/2X10-1/2-inch jelly-roll pan with 1 tablespoon oil. Punch down dough. Turn dough out onto lightly floured surface; sprinkle with chopped sage. Knead dough several times to distribute sage evenly. Let dough stand 5 minutes to rest.
  6. Flatten dough into rectangle on lightly floured surface. Roll out dough almost to size of pan with lightly floured rolling pin. Place dough in pan; stretch out and pat to edges of pan.
  7. Poke surface of dough with end of wooden spoon handle, making indentations every inch or two. Brush with remaining 3 tablespoons oil. Press remaining 5 sage leaves gently on top; sprinkle with coarse salt. Cover with towel. Let rise in warm place 30 minutes or until doubled in bulk.
  8. Preheat oven to 450°F. Bake 12 to 15 minutes or until golden brown. Cut into 12 rectangles. Serve hot.

Nutritional Information

Serving Size: 1 focaccia rectangle
Calories 192
Calories from Fat 34 %
Total Fat 7 g
Saturated Fat 1 g
Carbohydrate 28 g
Fiber 1 g
Protein 4 g
Sodium 334 mg

Dietary Exchange

Starch 2
Fat 2

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