• 1 tablespoon active dry yeast
  • 2 1/2 cups warm water
  • 2 tablespoons olive oil
  • 6 to 7 cups flour
  • 1 tablespoon salt
  • 1/4 cup olive oil
  • 2 - 3 tablespoons chopped garlic
  • 1 small onion, minced
  • 1 tablespoon cracked black pepper
  • 1 teaspoon kosher salt


These can be used as hamburger buns, or alongside pasta or soup. You can also top the focaccia with anything from blue cheese to chopped fresh herbs.
In a large mixer bowl, combine yeast and 1/2 cup of water not hotter than 110 degrees. Allow to stand for about 10 minutes, until yeast becomes foamy and creamy. Add remaining 2 cups water and the oil. Add flour, about 1 cup at a time, mixing well after each addition.

Add salt and knead until dough has a smooth texture. Place dough in lightly oiled bowl and let rise until doubled, about 1 1/2 hours.
Shape dough into 9 by 11-inch rectangle. Cover dough with a towel and let rise about 25 to 30 minutes. Dimple the dough with your finger tips. (Using all four fingers of both hands, make indentations all over the dough.) Cover and let rise again until doubled, about 1 1/2 hours.
Preheat oven to 400 degrees. Brush the dough with olive oil. Then sprinkle with garlic, onion, pepper and kosher salt. Bake for 30 to 40 minutes, or until golden brown. Remove from oven and invert so the bottom doesn't get soggy.

Cut into 8 squares and serve. (I especially like garlic, dried rosemary, dried oregano, cracked black pepper and the kosher salt sprinkled over this.

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Submitted 6/13/05.
Source: Cooking with Caprial
Submitted By: Joy Bowers
Focaccia Buns