Focaccia Bread

Focaccia bread is a classic Italian flatbread known for its soft, airy texture and irresistible flavor. With a golden, crispy exterior and a tender, olive oil-infused crumb, it’s perfect as a side dish, sandwich base, or simply enjoyed on its own. This is the recipe that we serve at Tabella and is always top notch.

Ingredients

5 ½ cups Bread flour
2 ½ Tbsp Kosher salt
2 – ¼ ounce packages Rapid Rise yeast
1 Tbsp Sugar
½ cup Pure olive oil
¾ cup Biga
2 cups Water (use warm water if your biga is refrigerated)
¼ cup Extra virgin olive oil
1 Tbsp Sea salt
2 Tbsp House herb blend

Instructions

Combine the first seven ingredients in the bowl of a stand mixer fitted with a dough hook. Mix for 3-4 minutes on slow, then increase speed to medium for an additional 4 minutes. It should be a little wet and very sticky.

Remove from the bowl and knead briefly on a lightly floured surface to form a smooth ball. Transfer to a lightly oiled, covered bowl and leave in the refrigerator overnight or leave at room temperature to rise for 30-45 minutes. If refrigerating, it will take longer the following day for the dough to rise.

Preheat the oven to 400.

Punch down dough and transfer into a lightly oiled 11” x 17” rimmed sheet pan and press and stretch the dough using your hands to fill the pan. Use your fingertips to lightly dimple the surface. Brush with the extra virgin olive oil and sprinkle with sea salt and herb blend. Rest uncovered at room temperature, about 30 minutes.

Bake until golden brown, about 12-15 minutes. Immediately transfer to a wire rack and allow to cool slightly before slicing.

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com