Recipe: Focaccia Bread

How to make Focaccia Bread like Executive Chef Mirko Paderno, from the Oliverio Restaurant at the Avalon Hotel

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    Weekend Dining has tips from Oliverio Restaurant for making fresh, hot Focaccia bread. (Published Sunday, Aug. 21, 2011)

    Focaccia Bread
    (Executive Chef Mirko Paderno, Oliverio Restaurant)

    ½ lb “riced” potatoes (unseasoned mashed potatoes)
    1 lb. flour
    1 T. sea salt
    1.5 cups luke warm water
    2.25 oz. Olive Oil
    1 package active dry yeast


    Dissolve yeast in lukewarm water
    Combine all other ingredients and knead to combine
    Add water/yeast mixture and knead for 10 minutes
    Spread dough in greased ½ sheet pan (use olive oil, not butter)
    Spread topping of choice on dough (see below)
    Let rise for 1 hour or until it doubles in size
    Preheat Oven to 375 degrees
    Bake at 375 for 25 minutes

    Different Topping Options:
    --Sprinkle with fresh Rosemary, Oregano and sea salt
    --Top with Sun Dried Tomatoes
    --Sprinkle with Fresh Grated Parmesan Cheese