• Makes0 servings

I've saved the easiest for last. Although focaccia is most delicious when eaten warm and fresh, any leftovers (you should be so lucky) make an unbelievable tomato sandwich.


  • 2 1/2 to 3 cups unbleached all-purpose flour

  • 1 pkg quick-rise instant yeast, (2 1/4 tsp)

  • 2 tsp crumbled dried oregano

  • 1/2 tsp salt

  • 1 cup hot water, (120 to 130°F/50 to 55°C)

  • 2 tbsp olive oil, or vegetable oil

  • 1 egg

  • 2 tbsp olive oil, or vegetable oil

  • 2 medium onions, chopped

  • 2 garlic cloves, chopped

  • 1 tsp crumbled dried rosemary

  • 1 tsp coarse (pickling) salt


  • In a large bowl, combine 1½ cups (375 mL) of the flour, the yeast, oregano and salt. Add the water, 2 tbsp. (30 mL) of oil and the egg, and stir until well combined. Very small helpers may find it hard to stir this dough because it gets really gummy. Add the remaining flour, a ½ cup (125 mL) at a time, until it forms a soft, sticky dough. Since you won't be kneading it, don't worry about making it manageable. Let it rest while you prepare the topping.

  • Heat 2 tbsp. (30 mL) of oil in a skillet, add the onions and garlic and saute until soft - about 5 to 10 minutes. Remove from heat, and let cool for a couple of minutes.

  • Meanwhile, drizzle a little oil in a 9 x 13 in. (22 x 33 cm) baking pan, and have your young assistant smear the oil all over the inside of the pan using his bare hands. Now, hang on a second - don't wipe those hands yet. Dump the dough into the pan and have your helper squish the dough evenly into the oiled baking pan, all the way to the edges. Spread the slightly cooled topping mixture over the surface of the dough and sprinkle with the rosemary and coarse salt. Place the pan in a warm place to rise until almost doubled - about 30 minutes.

  • Bake at 400°F (200°C) for 20 to 25 minutes - until very lightly browned on the surface.

This article was originally published on Mar 01, 1998

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