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Fall Focaccia Four Ways

4 (6 in.) focaccias

Total Time
4 hrs 30 mins

Make one basic dough, then create the toppings you and your family like best. These small focaccias are great for parties and make good sandwich breads too. You’ll need 4 (6-in.-wide, 3-in.-deep) cake pans to make this recipe. The pans’ high sides keep the focaccia from drying out while baking.

 1 pkg. active dry yeast (1/4 oz.)
 2 1/2 cups all-purpose flour
 2 cups whole-wheat flour
 2 teaspoons fine salt
 1/2 cup extra-virgin olive oil
 3 to 4 oz. thin slices kabocha squash, cut into 3-in. lengths (from about 1/6 seeded squash, edible peel left on)
 1 teaspoon maple syrup
 1 teaspoon extra-virgin olive oil
 1/4 teaspoon smoked paprika
  Kosher salt
  Leaves from 1 or 2 sprigs fresh thyme
 25 to 30 red grapes
  Leaves from 1 sprig fresh rosemary
 1 cluster (4 to 5) small red tomatoes on the vine, such as Campari, or cluster of cherry tomatoes on the vine
 1 or 2 garlic cloves, thinly sliced
  Leaves from 1 large sprig fresh thyme
  About 2 tsp. extra-virgin olive oil, for brushing tomatoes
 10 to 15 pitted green olives, rinsed if sharp-tasting
  Leaves from 2 sprigs fresh rosemary, chopped
 2 brined sweet cherry peppers, such as Mezzetta, or Peppadew*, seeded, stemmed, and thinly sliced crosswise
  Flake sea salt, such as Jacobsen*
Step 1

Put 1 3/4 cups warm (about 110°) water in a medium bowl and sprinkle with yeast. Wait until yeast dissolves and foams, about 10 minutes.

Step 2

In the bowl of a stand mixer using the paddle attachment, mix flours and fine salt. Add yeast mixture and 2 tbsp. oil and mix until a rough ball of dough forms, about 1 minute.

Step 3

Add 2 tsp. oil to a large bowl and rub all over inside. Add dough and turn to coat on all sides. Cover with plastic wrap and a kitchen towel and let rise in a warm place until doubled, about 2 1/2 hours.

Step 4

Drizzle about 1 tsp. oil into each of 4 (6-in.) cake pans and rub over bottom and sides. Punch down dough, divide into 4 equal portions, and put each in a pan. Using your fingertips, stretch dough to cover bottom of pan. Cover pans with kitchen towels and let rest in a warm place until almost doubled, about 1 hour.

Step 5

Preheat oven to 400°. Drizzle about 1 tbsp. oil over each loaf and spread gently to cover loaf. Using your fingertips, poke indentations all over surface of focaccia, about 1 in. apart.

Step 6

For squash focaccia: Cut squash slices into quarters and put in a bowl. Add maple syrup, the 1 tsp. olive oil, paprika, and kosher salt to taste, and massage into squash. Arrange squash on surface of a focaccia and sprinkle with thyme leaves.

Step 7

For grape focaccia: Arrange grapes and rosemary leaves over focaccia.

Step 8

For tomato-garlic focaccia: Arrange whole cluster of tomatoes, garlic slices, and thyme leaves over focaccia. Brush tomatoes with oil.

Step 9

For olive-pepper focaccia: Arrange olives, chopped rosemary, and peppers over focaccia.

Step 10

Sprinkle focaccias with flake sea salt to taste. Slide them into oven and immediately reduce heat to 375°. Bake until golden brown, about 40 minutes, checking halfway through. If not golden brown after 40 minutes, broil 30 seconds to 2 minutes to brown top (baking longer will make focaccias dry). Let sit in pans 5 minutes.

Step 11

Loosen focaccias from cake pans with a thin metal spatula, then carefully lift onto a wire rack to cool slightly. Eat warm or at room temperature.

*Fined brined sweet cherry peppers in jars at well-stocked grocery stores. They're often found in grocery store salad bars too. Find Jacobsen flake sea salt, handcrafted on the Oregon coast, at well-stocked grocery stores throughout the West and on

Nutritional analysis per slice SQUASH FOCACCIA: Calories 180 (27% from fat); Protein 4.5g; Fat 5.3g (sat 0.8g); Carb 30g; Fiber 2.7g; Sodium 282mg; Chol 0mg

Nutritional analysis per slice GRAPE FOCACCIA: Calories 180 (21% from fat); Protein 4.5g; Fat 4.2g (sat 0.6g); Carb 33g; Fiber 2.6g; Sodium 282mg; Chol 0mg

Nutritional analysis per slice TOMATO-GARLIC FOCACCIA: Calories 182 (32% from fat); Protein 4.5g; Fat 6.5g (sat 0.9g); Carb 27g; Fiber 2.5g; Sodium 282mg; Chol 0mg

Nutritional analysis per slice OLIVE-PEPPER FOCACCIA: Calories 195 (36% from fat); Protein 44g; Fat 7.9g (sat 0.6g); Carb 28g; Fiber 2.4g; Sodium 750mg; Chol 0mg

Nutrition Facts

Servings 0