Italian Pan Bread Aka Focaccia Recipe

Name: Italian Pan Bread Aka Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry; 5 cups all-purpose flour; 4 cups gluten flour; 1/2 cup dried herbs (thyme, rosemary, and oregano); 1/4 cup sun-dried tomato; 2 tablespoons instant yeast; 1 tablespoon sugar; 1 tablespoon salt; Wet; 4 cups water; 4 teaspoons olive oil; Baking Sheet; 2 teaspoons cornmeal; nonstick cooking spray

Servings: persons

Dry
5 cups all-purpose flour
4 cups gluten flour
1/2 cup dried herbs (thyme, rosemary, and oregano)
1/4 cup sun-dried tomato
2 tablespoons instant yeast
1 tablespoon sugar
1 tablespoon salt
Wet
4 cups water
4 teaspoons olive oil
Baking Sheet
2 teaspoons cornmeal
nonstick cooking spray

1
Add all dry ingredients to a mixer bowl or to a food processor with bread attachment in place.
2
Mix dry ingredients on low speed for about two minutes.
3
Measure out warm water and oil into a bowl or measuring cup and at both to the dry as it mixes for another two minutes on low speed.
4
After two minutes increase your mixers speed to medium for another six minutes.
5
Dust counter top with flour, on the counter form dough in to a ball and let it proof covered for about 10 minutes.
6
Spray the edges of your baking sheet, place baking paper on surface without allow any wrinkles, and sprinkle evenly with corn meal.
7
After the dough has proofed for ten minutes spank it flat to force out any air bubbles.
8
Place dough on baking sheet and roll out until it is about an inch thick or until it is an inch from all sides of the sheet.
9
Poke the surface of the dough with your finger creating little craters.
10
Brush with olive oil and place in the oven at the lowest setting along with a bowl of water.
11
Let dough rest and rise for twenty minutes.
12
Turn oven up to 400 degrees.
13
Bake bread for about twenty minutes.
14
You can test for doneness by measuring the internal temperature.
15
Once it reaches about 190 degrees it is done.

1046

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Dry, 5 cups all-purpose flour, 4 cups gluten flour, 1/2 cup dried herbs (thyme, rosemary, and oregano), and more.

Yes, Italian Pan Bread Aka Focaccia falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Pan Bread Aka Focaccia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions