Made  times
Bernice Dray 0

"A very good basis for Veggie Pizza."
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8 servings yields 1 - 9'x13'x2' loaf
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Blend baking mix with sage and other herbs as desired, then stir in milk until evenly mixed. Pour 2 tablespoons olive oil in a 9-by-13-inch baking pan; spread over bottom.
  2. Turn dough into pan and pat out with floured fingers to make an even layer. Poke holes in dough with fingertips at 1- to 2-inch intervals. Pour remaining 4 tablespoons olive oil evenly over dough, then brush with fingers to coat entire surface. Sprinkle lightly with garlic and other herbs as desired.
  3. Bake in a 400 F. oven for 25 minutes or until richly browned. Cut into rectangles and serve hot or warm. (To recrisp cold foccacia, arrange in single layer in pan and bake at 350 F for 8 minutes.)
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Easy and delicious. First made this Focaccia in 1995.