Pain a l'Ancienne - Focaccia mashup


My very-Peter-Reinhart-bread-and-pizza weekend continues with a focaccia made from my leftover Rustic Bread, Pain a l'Ancienne dough. I essentially followed his focaccia recipe from the Perfect Pizza at Home class on, using the Rustic Bread dough instead.


Rustic Bread, Pain a l'Ancienne Method from Peter Reinhart's Artisan Bread Making course on and Focaccia from Peter Reinhart's Perfect Pizza at Home class on

Process notes

  • after dough chilled for 2 days, I flattened it onto a parchment- and oil-lined baking sheet
  • dough chilled on baking sheet for 1 day
  • rested dough at room temp for 1 1/2 hours
  • topped with sliced Roma tomatoes that had been marinated in herb oil (recipe below)
  • baked at 450° using convection setting for 20 minutes


Delicious! The herb oil perked up what would have otherwise been very mediocre tomatoes and added a really great flavor to each bite. Served with salads, this reminded me of a light European-style dinner.

The crumb actually had some medium-sized irregular holes, which made me really happy to see. The flavor of the dough was fairly complex, and not overly wheat-y tasting.

Focaccia crumb

Adapted from Peter Reinhart's Perfect Pizza at Home class on

  • 4 tablespoons olive oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried marjoram
  • 1/2 teaspoon fresh chopped rosemary
  • 1/4 teaspoon paprika
  • 1/4 teaspoon powdered garlic
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried pepper flakes
  1. Mix all ingredients together in a small bowl and toss with tomatoes before placing on shaped dough. Also great drizzled on pizza after it's done baking.