Bakers Journal

Recipes > Breads

Yield: 2 loaves

Mix water and yeast together. Combine flour, salt and sugar together, and add the water/yeast and the oil. Mix for two minutes in first speed and eight minutes in second speed to develop the gluten. This will be a wet dough. Let stand (bench time) until dough doubles in size. Punch down and round up two pieces of 420 grams each and place into two pre-oiled 10-inch round pans. Dispose toppings of your choice (for example, tomato sauce, onions, dry herbs, chilli pepper flakes, coarse salt, olive oil) and proof to double the size. Bake at 163 C (325 F) for about 45 minutes. Serve warm.

Italian twist: Cut Focaccia in half horizontally and add mortadella.

Source: This recipe and photo is courtesy of Chef Philippe Corbiere, baker/ptissier and professor at the Canadian Food and Wine Institute at Niagara College.


450 g all-purpose flour
20 g salt
15 g sugar
25 g fresh yeast
25 ml olive oil
300 ml lukewarm water

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