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Michael's Foccacia Bread
November 05, 2010

Hi everyone, this is my recipe, and I wanted to say thanks for the generally positive reviews and to offer an explanation for the issue of saltiness. First off, this recipe is designed to be on the salty side, but certainly not to the degree of being offensive. As kosher salt is called for remember kosher salt contains less salt per teaspoon, and different brands of salt vary further. I also made a mistake in writing out the recipe, because while I measure the 1 Tbsp salt in the dough, I just sprinkle some on top without measuring it. When I typed up the recipe I think I put something like "1/2 - 1 Tbsp," but Allrecipes doesn't like varied ammounts so they chose the upper limit when they edited this recipe. Just use what you want on top, but I do recommend the 1 Tbsp kosher in the dough. As a note, they edited the recipe quite a lot. I think the entire "directions" section is unrecognizable as something I would write, and the ingredients have mostly just been standardized (like saying 1/2 c. onion, rather than 1 small onion) and defined (like saying 3 Tbsp olive oil instead of "some more olive oil"). I appologize if the one hour claim is a bit optimistic. It can be done if you have particularly happy yeast or are in a hurry, but I realize often it takes longer. Obviously everyone has figured out the possibilities of inclusions, and I will let you in on one of my all time favorites: kalamata olives. I still make this all the time, but often just onionless dough for pizza.

  1. 270 Ratings

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