Recipe of the Month – Simple Focaccia Recipe

By Chloe Kuhn | February 11, 2026

Serves 8-12

 

Over a decade and a half ago I attended culinary school at my local community college. While it was not one of the big named expensive culinary schools, I learned quite a bit and it allowed me to arrive where I am today. Baking was not really a strong point of mine, although I realized that “fancy” baked goods are not ones that I thoroughly enjoy baking anyways. Luckily for me and for each of you, this month's recipe is extremely simple. Unfortunately I do not have the recipe that we used in school, but I do remember the techniques and have been able to compile a recipe for this.

 

I have made this twice over the past month and am still tweaking the recipe simply because I am testing the limits of how much whole wheat flour I can add to the mix. I love the flour and texture of whole grains, but understand that 100% whole grain (wheat) will create an extremely dense bread. There are a couple ways to make focaccia (and no you do not need to call it focaccia bread, just focaccia). You can either do it in one day or let it proof overnight in the refrigerator (which is said to give it a stronger yeast flavor, but I am not sure). My preference is King Arthur Flour, but I am sure any that you use will be good.

 

This does not have specifically local ingredients, but either way, it is delicious. If you attend the Riverside Arts Market, you may find a booth with it. Until next time!

 

Ingredients:

 

The Yeast

  • ½ cup Water at 110 degrees F

  • 2.5 teaspoon Dry Active Yeast

 

The Dough

  • 3 cup AP Flour

  • 1 cup Whole Wheat Flour

  • 2 teaspoon salt

  • 1.5 cup Water

 

**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!

 

Instructions for the Yeast:

 

Step 1: Ensure the water is about 105-110 degrees F and stir in the yeast. Let sit for 5-10 minutes. Ensure yeast is active or else the bread will not rise. Gather all of the ingredients while the yeast sits.

 

Instructions for the Dough:

 

Step 1: Start with 2 cups of AP Flour, 1 cup of Whole Wheat Flour, the salt, one cup of water, and the Yeast mixture. I personally like using a paddle first to mix it all well, then once mixture and well incorporated switch to a dough hook. It will be sticky and you will need more flour.

 

Step 2: Add more flour with the dough hook as needed. It will still be sticky, but you want it to have some stick to it. Using a bench scraper will help a lot. Prepare a bowl and cover in oil (preferably olive).

 

Step 3: Transfer dough to bowl and cover with a damp towel. You can store overnight or you can simply let it rise for an hour or two until it doubles. If storing overnight, you will need to proof the next day.

 

Step 4: Prepare a 9x11 pan with oil and parchment paper. Remove from the bowl, fold a couple of times, and then add to the pan. Let proof again for an hour or so until it doubles.

 

Step 5: When ready, add your toppings (if any) and bake on 425 for 15-20 minutes until center is 190 degrees F and the top is toasty. Let cool for a few minutes before removing from the pan.

 

Step 6: Enjoy!

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