Michael's Foccacia Bread Recipe - Allrecipes.com
Michael's Foccacia Bread Recipe

Michael's Foccacia Bread

Recipe by  

"This version of the classic is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion. Romano or Asiago cheese are nice to use instead of Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 1 - 10x15 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 10 mins


  1. Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
  2. Preheat oven to 415 degrees F (215 degrees C).
  3. Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
  4. Bake in preheated oven 20 minutes until golden brown.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2010

Hi everyone, this is my recipe, and I wanted to say thanks for the generally positive reviews and to offer an explanation for the issue of saltiness. First off, this recipe is designed to be on the salty side, but certainly not to the degree of being offensive. As kosher salt is called for remember kosher salt contains less salt per teaspoon, and different brands of salt vary further. I also made a mistake in writing out the recipe, because while I measure the 1 Tbsp salt in the dough, I just sprinkle some on top without measuring it. When I typed up the recipe I think I put something like "1/2 - 1 Tbsp," but Allrecipes doesn't like varied ammounts so they chose the upper limit when they edited this recipe. Just use what you want on top, but I do recommend the 1 Tbsp kosher in the dough. As a note, they edited the recipe quite a lot. I think the entire "directions" section is unrecognizable as something I would write, and the ingredients have mostly just been standardized (like saying 1/2 c. onion, rather than 1 small onion) and defined (like saying 3 Tbsp olive oil instead of "some more olive oil"). I appologize if the one hour claim is a bit optimistic. It can be done if you have particularly happy yeast or are in a hurry, but I realize often it takes longer. Obviously everyone has figured out the possibilities of inclusions, and I will let you in on one of my all time favorites: kalamata olives. I still make this all the time, but often just onionless dough for pizza.

Most Helpful Critical Review
Oct 06, 2008

This would of been great if it wasn't ruined by too much salt in the topping! I did as the recipe states and added 1 tablespoon of salt sprinkled ontop, along with olive oil and parmesan cheese.This totally ruined the bread because it was way too salty! Other than that, it is a good recipe. Very easy. I omitted the onion and used garlic powder. I baked it on parchment paper instead of an oiled sheet, much easier clean up that way. I will try this again, but will use 1 teaspoon of salt ontop next time. UPDATE-- I made this again and used about 1 tsp of salt in the topping instead of 1 Tbls. Much better! I will be making this quite often!

Oct 04, 2007

This is a great recipe. I changed 2 things. First was I used 2 1/2 cups of a.p. flour and semolina for the remainder. It seemed to me that raw onion may come out a little strong for my family's taste buds so I sauteed them first. I drained them and cooled them prior to adding to the recipe. Everyone thought this one of the best recipes they have tasted in a long time.

Jul 07, 2008

Yum, YUM! I made this in a 9x13 pan and it got FLUFFY. Next time I am going to put it in my jelly roll pan which is larger.

Jun 19, 2008

I made this last night, and it was delicious. I topped it with some red onion, fresh tomato, grated basil & mozarella cheese, grated parmesan cheese, sliced olives, chopped garlic, dried basil, and kosher salt. My only problem was the size of the pan I used -- a 9 x 13, and the bread was very thick. Next time I'll do that part differently, but the taste was wonderful. Thank you!

Oct 26, 2008

I added thin strips of green onion to the dough. I split the dough in half and shaped each half into flat oblong loaves on greased cookie sheets. This worked perfectly and the sizes were wonderful. The possibilities are endless with this recipe.

Oct 27, 2008

Wow! EXCELLENT - I made one substitution using sugar in place of honey since I didnt have any honey in the house - this was SO EASY and DELICIOUS. I make this weekly now!

Sep 13, 2008

Amazing recipe! This turned out so great, and I used it later to make panini, which it is perfect for! Highly reccommended!


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 987 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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