Baking Nana's Disappearing Focaccia

Baking Nana's Disappearing Focaccia

Baking Nana 761

"This flavorful, light airy bread is perfect as an appetizer or served with any meal. My grandkids call it "Pizza Bread". It is my most requested bread especially during football season."


12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Mix the poolish by combining the 1/4 tsp yeast, 2 1/2 Cups bread flour and 1 1/2 cups warm water. Stir and allow to sit on the counter for a couple of hours (up to 12 hours) or in the refrigerator for up to 3 days.
  2. In a large mixing bowl or the bowl of your stand mixer combine all the poolish, the additional 1 1/2 tsp yeast, 3 Cups bread flour, italian seasonings. Mix on low to throughly combine.
  3. Add 3/4 Cup warm water, 2 T Olive Oil, 1 T Kosher salt and knead for 6-8 minutes until the dough is very stretchy. The dough should climb the dough hook but will still be very sticky and pulling away from the sides of the bowl but will not pull away from the bottom of the bowl. If the dough isn't pulling away from the sides of the bowl add about 1/4 cup more bread flour and continue to knead. The dough should be smooth and elastic but very sticky.
  4. Line a 13" x 18" sheet pan with parchment paper and coat with a thin layer of olive oil.
  5. Scrape the dough onto the parchment paper. Stretch the dough into a rough rectangle. Spray the top of the dough with cooking spray. Loosely cover with plastic wrap.
  6. Let rise until doubled in size, about 1 hour.
  7. When dough has doubled in size gently stretch the dough to fit the sheet pan.
  8. Using a food processor or blender whirl together 1/4 cup olive oil with the garlic cloves with 1/2 tsp kosher salt. Spread evenly over the dough. Using your finger tips, gently press the dough making little dimples in the top of the dough.
  9. Sprinkle with the italian seasoning, parmesan cheese. Add any other additional toppings you like.
  10. Cover and let rise for about 30 - 45 minutes until dough is puffy.
  11. Pre heat oven to 400
  12. Bake at 400 for about 20-25 minutes. The focaccia should be lightly brown.
You might also like


This bread is so good it truly will disappear - there are never any left overs! It is great served with a marinara sauce on the side. The grandkids ask me to make this for their bake sales ins...

It makes no difference what you call it, this is good bread. Followed recipe as written until I reached the toppings. I made dents all over the top of the bread with my fingers, brushed generou...

Very good. Made just as recipe except i put poolish and remaining ingredients into my bread maker and let that mix it up so I didn't need to watch it. Everyone loved it.

We all loved this, my sons were especially crazy about it, my DH too but had to take it easy because of the white flour, but he would have eaten the whole pan if he could have, I'm pretty sure a...

This is awesome. I added a bit of red pepper. We ate all of it in two days and I will be making lots more. good..I let my bread machine do the mixing. I added more herbs(chopped chives and chopped basil) and minced garlic(I love garlic). It is truly magic as it disappeared really fast!!!! ...

BN this was fantastic! I made no changes except we topped with onions and tomatoes. This was my first time making anything with poolish. Will be making again!

This is one of the best recipes on this site! It was fabulous! Just like the bread you get at fancy Italian restaurants. I made dents all over the top of the bread with my fingers, brushed wi...

I don't know where to start. This is amazing!!! I would give it 10 stars if I could. The recipe was easy to follow and bang on. My house smells sooo good. Someone, please come and take this out ...