#SRC: Focaccia

This month for Secret Recipe Club I was assigned to cookaholic wife, the blog of Nichole. Nichole is just 26 but has a lot of cooking under her belt. She seems to be never tired of scouting the web or raid the bookshelves for a new recipe to try. And she finds quite some gems.


I decided to try her rosemary and garlic focaccia. She uses a different procedure than I: starts with water and adds flour to it, I start with flour and add water. So I wanted to see how it worked out. Also, my recipe calls for much more water (1.5 cups water for 3 cups of flour instead of Nichole’s 1 cup water for 3 1/2 cup of flour).

I followed here recipe quite closely, but I changed a couple of things. The main thing I did was cutting down on the yeast. I had quite a bit of time for proofing, so I cut yeast down to 1/3 of a teaspoon and let the dough proof overnight in the fridge. Also I added an extra 1/4 cup of water because my flour was very dry and went for sage instead of rosemary because my sage plant is dealing with winter much better than my rosemary plant.

To compare the recipes I made a olive focaccia using my usual recipe.  The main difference was on how manageable the dough was. Nichole’s is smooth, pliable and not sticky, mine is wet, lumpy and quite a mess. After the proofing and the baking the two focaccia ended up resembling each other quite a bit: they looked good, smelled great and tasted awesome.

I have to say, with the ease of handling Nichole’s might come out the winner, especially if you don’t have a dough mixer! Also infusing the oil with garlic gives the focaccia a very pleasant extra kick.

Nichole's age garlic focaccia


  • 7 cups flour
  • 2 1/2 cup water
  • 1/3 tsp yeast
  • 1/2 tsp salt
  • 2/3 cup olive oil
  • 2 garlic cloves
  • 2 sprigs sage


  1. Warm up the oil with garlic and sage.
  2. Mix water with half the oil and the yeast. Add half the flour and start mixing. Keep mixing while adding more flour. Once the flour is all incorporated, keep kneading until you have a smooth ball. Oil a bowl and place the dough inside.
  3. Let proof covered for 6-8 hours outside or 24 hours in the fridge.
  4. Pour some of the rest of the oil in cookie sheet and spread the dough on top. Create dimples with your fingers, sprinkle with salt, oil and sage and bake at 500F for about half hour.

Olive focaccia


  • 2 lb flour
  • 3 1/4 to 3 1/2 cups water
  • 1/3 tsp dry activated yeast
  • 1 1/2 cup olives
  • 1/2 tsp salt


  1. Mix flour with yeast. Add flour and mix well. Add olives and start kneading. Form a ball and place in an oiled bowl. Let proof 6-8 hours on the counter or 24 hours in the fridge.
  2. When proofed, spread in an oiled cookie sheet. Create dimples with your fingers and drizzle with more oil. Sprinkle with salt and bake at 500F for about 30 minutes.


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19 Responses to #SRC: Focaccia

  1. Que rico y hermosa se ve està muy golosa,saludos y abrazos.

  2. Amber Tebben says:

    This whole blog looks like it has a lot of good recipes! I’m always looking for new ones to try and this focaccia bread looks delicious! When I go to a restaurant is about the only time I get this kind of bread. It usually comes with a crab dip, which I may have to go searching now for a crab dip recipe so I can enjoy my bread and dip together. The recipes you offered have very few ingredients and simple, well explained steps. For someone who likes to cook, but doesn’t have the natural talent like some, simple instructions is a bonus when trying a new recipe. I also think that both of the kinds you mentioned sound very good! While reading the blog, it made me very hungry. Looking at the picture started my stomach growling, but reading about the bread topped it off. I look forward to trying this recipe and have also bookmarked your blog for future reference of even more recipes to try because there looks to be like a lot of good desserts that I may have to try as well!

  3. Chiara says:

    ha un aspetto molto gustoso, sei stata bravissima Pola ! Un bacione

  4. I love focaccia!! with all the herb , garlic and olive oil, it is a winner!

  5. Kirstin says:

    I love focaccia! it is the best! Visiting from group D

  6. Jess says:

    I love focaccia, and it’s always fun to try a new version. I’m definitely intrigued by the infusion of garlic in the olive oil – yum!

  7. Katrina says:

    That looks great. Mmmm, I miss real bread. 😉

  8. focaccia is one of those breads that i overcomplicate in my head. i always think it’s SO HARD. but really, it’s not. yours looks gorgeous! can’t go wrong with the garlicky flavor too!

  9. So glad you liked it! Focaccia is one of my favorite breads.

  10. Mmmmm I love focaccia! This looks lovely!

  11. Amanda E says:

    Love the idea of a mini focaccia bake off, especially the eating and enjoying at the end. Great SRC pick

  12. Ramona says:

    I don’t make a lot of bread like dishes…. my new years resolution is to try to change that. I am putting this gorgeous focaccia on my list of must do recipes. 🙂

  13. Gotta love the smell of fresh break baking.

  14. Your focaccia is absolutely beautiful! I used to love making this, and will have to give it a go soon. Thanks for a great SRC choice!

  15. Trisha says:

    I absolutely love focaccia …. these look fantastic!

  16. That looks incredible and I’ll bet the sage gives it just the right touch of flavor.

  17. Yum, I just love focaccia!

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