Focaccia Art Bread

trace: Focaccia Art Bread

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Focaccia Art Bread #43 · snacks · italian Host: Sugar Geek Show · Focaccia Bread Art Recipe → Instagram → web writeups Online recipe (as published / commonly shared) 24 servings · Prep 10 min · Cook 25 min · Resting 1 day 25 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Focaccia topped with vegetables and herbs arranged like a garden. Divide into two bowls: 16 ounces warm water (110ºF) divided into two bowls 2 cups Mix the first cup of warm water with the yeast and sugar: 7 grams active dry yeast (2 ½ teaspoons) 1 Tablespoon granulated sugar Set aside about 5 minutes, until foamy. Place the water/yeast mixture in the bowl of a stand mixer fitted with the bread hook. Or mix by hand with a bowl and spoon. Add in about 1 cup of flour and mix on low until combined: 24 ounces bread flour or all-purpose flour (5 cups spooned and leveled) Add the rest of the water, half of the remaining flour, and: 2 ounces olive oil ¼ cup 1 teaspoon salt Mix on low until combined. Keep adding flour while mixing on low until the dough pulls away from the sides of the bowl. If still too sticky, add a couple more Tablespoons of flour until it comes together. The dough will be very soft. Keep mixing on low until the gluten develops and the dough bounces back when touched. If desired, finish kneading on the countertop about 2 minutes, until it bounces back. Place the dough in a bowl with about a Tablespoon of olive oil. Cover with plastic wrap and let rise in a warm place 1-2 hours, or until doubled. Pour enough olive oil into a 12"x17" sheet pan (or any pan of similar size): 4 ounces olive oil for the pan and for drizzling on top of the focaccia after rising (½ cup) There should be a thin layer of oil covering the entire bottom. Oil the hands. Pull the focaccia dough out of the bowl; it will be very loose. Divide in two if desired. Lay it in the pan and stretch it. If it shrinks back, rest about 15 minutes to relax the gluten, then stretch again. Halved dough need not reach the edges. When stretched, cover with plastic wrap. Refrigerate overnight to develop flavor. take the bread out of the fridge. Let it warm about 30 minutes. Dimple the surface with oiled fingers so olive oil can collect in the pockets. Drizzle plenty of olive oil over the top. Each dimple should hold a little oil. Sprinkle on top: 1 Tablespoon flakey salt After the focaccia has risen for 30 minutes, decorate the top as desired with veggies, herbs and meats: Vegetables, herbs and meats for topping 2 Tablespoons fresh rosemary chopped Brush all the veggies and herbs with more olive oil to prevent burning. Bake at 450ºF for 20-25 minutes, or until the focaccia is golden. Best on baking day. Refrigerate leftovers. Reheat at 350ºF for 5-10 minutes to restore the chewy texture. Source: Sugar Geek Show · Focaccia Bread Art Recipe tags: flour,yeast,olive-oil,vegetable · popularity: spike · meat: no	Focaccia Book: Essentials of Classic Italian Cooking by Marcella Hazan (1992) crumb: olive-oil pan focaccia Essentials of Classic Italian Cooking includes “Focaccia”. Marcella Hazan wrote it (1992). This book set the base for classic Italian home cooking in English. It covers soffritto, ragù, risotto and light sauces. Differences: The online recipe uses the same kind of dough as Hazan's focaccia: flour, water, yeast, salt and olive oil. Hazan's salted dough is rich with olive oil. Both bake it in an oiled pan. The online dough is wetter and has more oil. The online cook adds sugar to the yeast. The shaped dough rests overnight in the fridge. Before baking, the cook presses rosemary and sliced vegetables into the top in 'garden' patterns. The bread tastes nearly the same, with a little extra from the toppings.

ONLINE

ANCESTOR

Focaccia Art Bread
#43 · snacks · italian
Host: Sugar Geek Show · Focaccia Bread Art Recipe → Instagram → web writeups

Online recipe (as published / commonly shared)

24 servings · Prep 10 min · Cook 25 min · Resting 1 day 25 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Focaccia topped with vegetables and herbs arranged like a garden.

Divide into two bowls:

16 ounces warm water (110ºF) divided into two bowls 2 cups

Mix the first cup of warm water with the yeast and sugar:

7 grams active dry yeast (2 ½ teaspoons)

1 Tablespoon granulated sugar

Set aside about 5 minutes, until foamy.

Place the water/yeast mixture in the bowl of a stand mixer fitted with the bread hook. Or mix by hand with a bowl and spoon.

Add in about 1 cup of flour and mix on low until combined:

24 ounces bread flour or all-purpose flour (5 cups spooned and leveled)

Add the rest of the water, half of the remaining flour, and:

2 ounces olive oil ¼ cup

1 teaspoon salt

Mix on low until combined.

Keep adding flour while mixing on low until the dough pulls away from the sides of the bowl. If still too sticky, add a couple more Tablespoons of flour until it comes together. The dough will be very soft.

Keep mixing on low until the gluten develops and the dough bounces back when touched. If desired, finish kneading on the countertop about 2 minutes, until it bounces back.

Place the dough in a bowl with about a Tablespoon of olive oil. Cover with plastic wrap and let rise in a warm place 1-2 hours, or until doubled.

Pour enough olive oil into a 12"x17" sheet pan (or any pan of similar size):

4 ounces olive oil for the pan and for drizzling on top of the focaccia after rising (½ cup)

There should be a thin layer of oil covering the entire bottom.

Oil the hands. Pull the focaccia dough out of the bowl; it will be very loose. Divide in two if desired. Lay it in the pan and stretch it. If it shrinks back, rest about 15 minutes to relax the gluten, then stretch again. Halved dough need not reach the edges.

When stretched, cover with plastic wrap. Refrigerate overnight to develop flavor.

take the bread out of the fridge. Let it warm about 30 minutes. Dimple the surface with oiled fingers so olive oil can collect in the pockets.

Drizzle plenty of olive oil over the top. Each dimple should hold a little oil. Sprinkle on top:

1 Tablespoon flakey salt

After the focaccia has risen for 30 minutes, decorate the top as desired with veggies, herbs and meats:

Vegetables, herbs and meats for topping

2 Tablespoons fresh rosemary chopped

Brush all the veggies and herbs with more olive oil to prevent burning.

Bake at 450ºF for 20-25 minutes, or until the focaccia is golden.

Best on baking day. Refrigerate leftovers. Reheat at 350ºF for 5-10 minutes to restore the chewy texture.

Source: Sugar Geek Show · Focaccia Bread Art Recipe

tags: flour,yeast,olive-oil,vegetable · popularity: spike · meat: no

Focaccia
Book: Essentials of Classic Italian Cooking by Marcella Hazan (1992)

crumb: olive-oil pan focaccia

Essentials of Classic Italian Cooking includes “Focaccia”. Marcella Hazan wrote it (1992). This book set the base for classic Italian home cooking in English. It covers soffritto, ragù, risotto and light sauces.

Differences:

The online recipe uses the same kind of dough as Hazan's focaccia: flour, water, yeast, salt and olive oil. Hazan's salted dough is rich with olive oil. Both bake it in an oiled pan. The online dough is wetter and has more oil. The online cook adds sugar to the yeast. The shaped dough rests overnight in the fridge. Before baking, the cook presses rosemary and sliced vegetables into the top in 'garden' patterns. The bread tastes nearly the same, with a little extra from the toppings.

Match: Exact

Online recipe

Focaccia Art Bread

Online recipe (as published / commonly shared)
24 servings · Prep 10 min · Cook 25 min · Resting 1 day 25 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Focaccia topped with vegetables and herbs arranged like a garden.

Divide into two bowls:
16 ounces warm water (110ºF) divided into two bowls 2 cups

Mix the first cup of warm water with the yeast and sugar:
7 grams active dry yeast (2 ½ teaspoons)
1 Tablespoon granulated sugar

Set aside about 5 minutes, until foamy.

Place the water/yeast mixture in the bowl of a stand mixer fitted with the bread hook. Or mix by hand with a bowl and spoon.

Add in about 1 cup of flour and mix on low until combined:
24 ounces bread flour or all-purpose flour (5 cups spooned and leveled)

Add the rest of the water, half of the remaining flour, and:
2 ounces olive oil ¼ cup
1 teaspoon salt

Mix on low until combined.

Keep mixing on low until the gluten develops and the dough bounces back when touched. If desired, finish kneading on the countertop about 2 minutes, until it bounces back.

Place the dough in a bowl with about a Tablespoon of olive oil. Cover with plastic wrap and let rise in a warm place 1-2 hours, or until doubled.

Pour enough olive oil into a 12"x17" sheet pan (or any pan of similar size):
4 ounces olive oil for the pan and for drizzling on top of the focaccia after rising (½ cup)

There should be a thin layer of oil covering the entire bottom.

When stretched, cover with plastic wrap. Refrigerate overnight to develop flavor.

take the bread out of the fridge. Let it warm about 30 minutes. Dimple the surface with oiled fingers so olive oil can collect in the pockets.

Drizzle plenty of olive oil over the top. Each dimple should hold a little oil. Sprinkle on top:
1 Tablespoon flakey salt

After the focaccia has risen for 30 minutes, decorate the top as desired with veggies, herbs and meats:
Vegetables, herbs and meats for topping
2 Tablespoons fresh rosemary chopped

Brush all the veggies and herbs with more olive oil to prevent burning.

Bake at 450ºF for 20-25 minutes, or until the focaccia is golden.

Best on baking day. Refrigerate leftovers. Reheat at 350ºF for 5-10 minutes to restore the chewy texture.

Citations
- Sugar Geek Show · Focaccia Bread Art Recipe: https://sugargeekshow.com/focaccia-bread-art/
- Instagram: https://www.instagram.com/explore/tags/focacciaartbread/
- web writeups: https://www.google.com/search?q=Focaccia+Art+Bread+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/0593534328?tag=recipeancesto-20
- Reference: Essentials of Classic Italian Cooking by Marcella Hazan (1992). Publisher: Knopf, 2022 edition, hardcover, ISBN 978-0593534328.

We put this together for personal use. See the citations.

Trace receipt

Dish: Focaccia Art Bread
Match: Exact
Ancestor: Focaccia
Source: Essentials of Classic Italian Cooking by Marcella Hazan (1992)
Differences: The online recipe uses the same kind of dough as Hazan's focaccia: flour, water, yeast, salt and olive oil. Hazan's salted dough is rich with olive oil. Both bake it in an oiled pan. The online dough is wetter and has more oil. The online cook adds sugar to the yeast. The shaped dough rests overnight in the fridge. Before baking, the cook presses rosemary and sliced vegetables into the top in 'garden' patterns. The bread tastes nearly the same, with a little extra from the toppings.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Sugar Geek Show · Focaccia Bread Art Recipe (https://sugargeekshow.com/focaccia-bread-art/)
Instagram (https://www.instagram.com/explore/tags/focacciaartbread/)
web writeups (https://www.google.com/search?q=Focaccia+Art+Bread+recipe)
Date: Sep 2026

Source: what this book is
Essentials of Classic Italian Cooking by Marcella Hazan (1992).
This book set the base for classic Italian home cooking in English. It covers soffritto, ragù, risotto and light sauces.

Affiliate: buy the book

Reference: Essentials of Classic Italian Cooking by Marcella Hazan (1992). Publisher: Knopf, 2022 edition, hardcover, ISBN 978-0593534328.

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