Italian Focaccia Bread


3 c. whole white wheat flour
1/2 tsp. salt
2 pkg. instant dry yeast
1 c. warm water
1/4 c. extra-virgin olive oil
Toppings (see below)


  1. Spray a baking sheet with a non-stick oil spray. Pour flour, yeast and salt into a large bowl and make a well in the center. Add water and oil. Mix to form a soft dough.
  2. Turn out the dough onto a lightly floured surface and knead for 10 minutes - until dough is smooth and elastic. Add only enough flour to keep dough from sticking.
  3. Place dough in a lightly oiled bowl and cover with plastic wrap or towel. Let rise in a warm place for about 20 minutes.
  4. Punch the dough down and place on baking sheet. Roll out into a 12 x 8 inch rectangle. Brush with olive oil and cover loosely with plastic wrap. Let rise for another 20 minutes, then prick with fork all over and sprinkle with coarse sea salt. Let rise again for 10 - 15 minutes.

Other topping suggestions: Rosemary, dried or fresh oregano or basil leaves, artichoke hearts, olives and/or sun-dried tomatoes.

Bake at 400° for 30 minutes, or until lightly golden. Serve warm.

Note: You can split the larger loaf into small ones and try different toppings on each one. You can try adding the toppings into the dough before the last rising.

Yield: 1 large loaf, approximately 14 x 9 inches

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