Focaccia Recipe

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.


  • 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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