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  • Writer's picturesariahsebastian

Favorite Focaccia

Growing up in Italy, I had a few go-to foods I loved. I can think of specific dishes I would eat over and over. Back then I wasn’t as excited about food, it kept me alive, and I liked the taste of it, but that was pretty much the extent of it all. I would order my go-to meals in restaurants and stores because I knew I liked them and I didn’t want to risk getting something “okay”.

I was a teenager, so I can’t say I regret it. With most things in life you go through seasons, in that season of my life I was most passionate about music, boys who loved music and reading. I look back at myself with fondness and, mostly, 20/20 hindsight. When it comes to food I look back and I can remember distinct dishes I loved. It’s comforting.

That’s what brings us here today. At my local supermarket I loved getting a sandwich made of focaccia, prosciutto and baby swiss. It was the best! I recreated the bread. It brings back so many memories for me, and I hope you feel the love that is in this recipe.

Enjoy! If you make this focaccia don’t forget to show me using #sebbakes !


- 1 packet yeast (7g)

- 1 tbsp honey

- 250 mL water

- 3 cups flour (440g)

- 3 tbsp olive oil (plus extra for brushing)

- 1 generous pinch salt

- Pink Himalayan Salt or sea salt

- pepper


1. In the bowl of a stand mixer, combine yeast, honey, water and a third of the flour. Mix well with a whisk or spoon and let sit for at least five minutes.

2. Add the remaining ingredients and, using a dough hook, mix together for about ten minutes. Grease the sides of your bowl and let dough rise, covered, for 30-45 minutes.

3. Prepare a half sheet pan by lining it with parchment paper. Brush a light coating of olive oil over the paper using a pastry brush.

4. Once the dough has doubled place it onto the half sheet pan and press it into the shape of the pan, being sure to have an even layer of dough. Cover with cling film and let rise another 30 minutes.

5. Set your oven’s rack to the bottom level and preheat to 400 degrees Fahrenheit, 205 degrees Celsius.

6. Once risen, use your pastry brush to spread a layer of olive oil over the dough. Sprinkle a fair amount of pink Himalayan salt, or sea salt, over the dough, along with about pinch of pepper. Using the other end of your pastry brush, or your fingers, dimple the bread as seen in the pictures.

7. Bake focaccia for 15-18 minutes, until a light, golden brown.

8. Remove from oven and brush with another light layer of olive oil immediately. Using the edges of the parchment paper, remove bread from the pan and set onto a cooling rack.

You can enjoy this warm, dipped in balsamic vinegar, as bread for your savory sandwiches or any other way you can think of!


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