Focaccia di Tre Farine - Per il Panificio

(Three Flour Foccacia - Bakery Version)

During World War II, potato and corn flour were added to recipes to "stretch" the supply of white flour. Today they are added for taste and texture. The following recipe makes two 9-inch rounds or one 11 X 17-inch rectangle. The size of the focaccia may be adjusted to accommodate the desired thickness.



Ingredient USA Metric Bakers %
Bread flour 2 Lbs. 7 Oz. 1106 g. 78
Potato Flour 8 Oz. 227 g. 16
Corn Flour 3 Oz. 85 g. 6
Sub-Total 3 Lb. 2 Oz. 1418 g. 100
Active Dry Yeast [ See Note 1] 0.5 Oz. 14 g. 1
Water (variable) 1 lb. 14 oz. 887 g. 62
Olive Oil 4 Oz. 118 g. 8
Honey (optional) 1 Oz. 30 g. 1
Salt 1 Oz. 30 g. 1
Oregano Q.B. Q.B. Q.B.
Sub-Total 2 Lb. 45 Oz. 1077 G. NA


Ingredient USA Metric Bakers %
Olive oil Q.B. Q.B. Q.B.
Salt Q.B. Q.B. Q.B.
TOTAL 5 Lbs 6.5 Oz. 2495 g. 100

Note 1:  1-1/4 oz. (35 g.) compressed yeast may be substituted.


Combine all the ingredients in the bowl of the mixer and mix well.

Allow the dough to rest in a warm place, covered and draft free, for approximately 1 hour.

Divide the dough as desired, round each portion, and allow a brief rest. Shape the dough as desired i.e. round, square, rectangular, etc., and place on baking pans.

Perforate (or dimple) the dough, brush with olive oil, and sprinkle with salt.

Bake at 380 F for 15 minutes, or until the desired color.

Remove from the oven and allow it to cool on racks.

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Last updated on:09/16/99 11:42:08 AM