In the past it was common for households to bake their own bread every week. It’s a tradition that is making comeback as more people discover the joy of bread making. This focaccia is a good one to try because it’s so simple.


  • 1 tablespoon dry yeast
  • 2 tablespoons sugar
  • 1 cup warm water
  • 4 1/4 cups all-purpose flour, divided
  • 1 teaspoon table salt
  • 3 tablespoons olive oil, divided
  • 3 tablespoons fresh herbs, chopped
  • 2 tablespoons cornmeal
  • olive oil
  • coarse sea salt
  • fresh cracked black pepper
  • grated parmesan cheese


  1. Dissolve the yeast and two tablespoons of sugar in one cup warm water. Add 1/4 cup flour. Set aside for five minutes while the yeast proofs.
  2. Slowly stir in 3 1/4 cup all-purpose flour, one teaspoon iodized salt, one tablespoon olive oil, and three tablespoons fresh herbs.
  3. Dust the counter with a 1/2 cup of all-purpose flour. Place the dough on the flour and knead for five minutes.
  4. Coat the dough with two tablespoons olive oil and place in a large bowl. Cover the bowl with a damp cloth. Let the dough rise for 45 minutes.
  5. Dust baking stone with two tablespoons corn meal. If you don't have a baking stone a cookie sheet lined with parchment paper will work.
  6. Place the dough on the prepared baking stone and shape into a flat circle or rectangle. Top with olive oil, coarse sea salt, cracked black pepper, more chopped fresh herbs and grated Parmesan.
  7. Bake in a 450 degree F oven for 15-20 minutes.