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March 7, 2010
I’ve watched my sister-in-law Antionetta make focaccia and have taken copious notes on exactly what yeast she used, the temperature of the water, how long to kneed, how long to rest…you get it. I’d get back to our home in Monte S. Angelo to give it a whirl sure I could do it. It never came out tasting like hers. Well, get this… fast forward 15 years and an ocean away and I think I have it. I bought “OO” farina at my favorite Italian market in Chicago and used my brand spankin’ new professional Kitchen Aid Mixer to do the kneeding. It was all an experiment, and it worked!

Next experiment: figure out how to make the flat, crispy around the edges, laiden with olive oil, pizza that sell out by 10 am at D’Amato’s Bakery on Grand Ave. (next to Bari Foods from where the magical “OO” farina hails).

Focaccia – in Italy they call this Pizza

2/3 cup milk plus one cup water until warm, not hot

Add 2 tsp. sugar or agave nectar and 1 – 7 gram packet of fast acting yeast

Stir to mix and let sit for about 5 minutes to “proof”. Bubbles will have formed on the top

Add 2 tbsp. olive oil and stir gently


2 cups “OO” flour

1 cup white flour 

1 cup cake flour

1 tsp. salt

If you have a stand mixer with a bread hook, put flour mixture then liquids in bowl and turn on to # 2 setting to mix/knead for about 10 minutes, stopping and cleaning sides of bowl until dough holds together nicely.

To knead by hand, put flour on a pastry board or floured countertop in a mound. Form a well that you will pour the liquid into. Carefully mix liquid with flour until well incorporated. Re-flour board and begin to knead, folding dough over and turning after every few times you press down onto it. You will feel it begin to get more elastic and smooth.

Oil a large bowl and turn dough into bowl turning once to coat with oil. Cover with a dish towel and let rest for about 30 minutes or until doubled. I sometimes heat the oven until just warm then turn off and put the bowl in. Be sure it is not too hot.

When the dough has doubled, lift it out onto a well oiled large pan. Oil your hands well and gently press the dough to fit the pan. Stud the top with tomato pieces, fresh or canned. Sprinkle with sea salt (Maldon is my favorite), oregano and drizzle with olive oil.

Bake in 350° pre-heated oven until browned. Time will vary depending on the diameter of pan you are using.

7 Comments leave one →
  1. maura permalink
    March 8, 2010 4:53 pm


  2. Barbara permalink
    March 8, 2010 6:28 pm

    You can’t show us the foccacia and not share the recipe. I have to try to make this!!

    • March 10, 2010 8:10 pm

      Barbara – I’ve added the recipe for the focaccia.. let me know how it turns out. Amy

  3. Sarah permalink
    March 8, 2010 10:41 pm

    I agree with Barbara…please post the recipe!

  4. March 11, 2010 10:29 am

    Hey, where is the recipe????????

    • March 11, 2010 1:26 pm

      It is under the photo.. listed out in paragraph form. I will redo it knowing this is not clear. Thanks for checking it out Claudia.

  5. cb2tester permalink
    March 11, 2010 5:22 pm

    My stomach just started growling…I could eat that whole thing – it’s gorgeous!

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