November 21, 2011

Thanksgiving Focaccia

I celebrated Thanksgiving with my family on Sunday. My contribution was bread. Since I had little time leading up to the day, I made Focaccia. The bread doesn't have to rise and it was easy to make in an evening.

I made six different toppings. Each Focaccia is about six inches across.

Spinach and Caramelized Onions

Caramelized Onions

Fennel, Caraway, and Sesame Seeds

Pumpkin Seeds, Sunflower Seeds, Poppy Seeds, and Sesame Seeds


Sauteed Garlic Cloves

Here is the simple recipe. It makes 3- six inch Focaccia. Preheat oven to 450 degrees.
2 tsp. yeast
1 Cup warm water
1 Tbls. honey
1 Tbls. olive oil + some for topping
1 tsp. sea salt
1/2 Cup cornmeal
2+ Cups Whole Wheat and Unbleached Flour
toppings of your choice (onions, spinach, and garlic were sauteed before placing on dough)

Proof yeast in warm water with honey for 5-10 minutes. Stir in oil, salt, and cornmeal. Add enough flour to form into a ball and knead on counter till the texture is smooth (about 5 minutes). Divide into three pieces and form into six inch rounds by pressing with your fingers. Place on oiled baking sheet. Drizzle with a couple of Tbls. of olive oil and toppings. Press them into the dough with your fingers and leave the dough "dimpled". Bake at 450 degrees for approximately 20 minutes or until they are golden brown. Slice as desired.



  1. These look delicious, especially the garlic one!

  2. They look great.... I've made a note to try making them this weekend, as a vicarious Thanksgiving.


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