This recipe for Focaccia is from Janice W. Thomas of the Savory Spoon Cooking School in Door County, Wisconsin.


Prep Time


Cook Time




This recipe for Focaccia is from Janice W. Thomas of the Savory Spoon Cooking School in Door County, Wisconsin.

It’s one of the stops made by The Food Channel on a recent visit to Door County, hosted by the Door County Visitor’s Bureau. It is reprinted with permission. Find other stories in the series here.

Photos by Paul K. Logsdon.


  • 1 package yeast
  • ¼ cup warm water
  • 2-¼ cups plus 1-2 tablespoons water, room temperature
  • 2 tablespoons olive oil
  • 7-½ cups unbleached all-purpose flour (or half all-purpose flour and half bread flour)
  • 1 tablespoon salt


  • 2-3 tablespoons oil
  • 1 tablespoon coarse salt
  • Optional fresh crushed garlic, chopped fresh herbs, olives, sun-dried tomatoes, marinated cherries


  • 1 Stir yeast into warm water in mixer bowl and let stand until creamy, about 10 minutes.
  • 2 Stir in 2-¼ cups plus 1 tablespoon water and 2 tablespoons olive oil and mix with the paddle attachment on stand mixer.*
  • 3 Add flour and salt and mix until dough comes together, 1-2 minutes, adding 1 tablespoon water if needed.
  • 4 Change to dough hook and knead at low speed for 1-2 minutes, then medium for 3 minutes. Dough should be velvety and elastic.
  • 5 *You can mix this dough by hand if you don’t have a stand mixer, kneading for 8 minutes by hand.
  • 6 First rise: Place in lightly oiled bowl, cover with plastic wrap and let rise until doubled, about 1-½ hours.
  • 7 Second rise: Place dough in pan and shape to fit one oiled 10-½ x 15-½ inch pan. Cover with towel and let rise for 30 minutes.
  • 8 Dimpling and third rise: Dimple dough vigorously with your fingertips, leaving indentations that are ½-inch deep. Cover with moist towel and let rise until puffed well.
  • 9 Brush with olive oil and sprinkle with coarse salt.
  • 10 Add toppings as desired.
  • 11 Bake at 425 degrees F for 20 minutes.



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