High altitude focaccia

This simple homemade focaccia comes together with a 6 ingredient dough and you can add any of your favorite toppings like garlic, basil, rosemary, and more.

Artisan style, high altitude no knead bread, with a chewy texture and a deliciously crusty exterior, flavored with caraway seeds.

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially…

Hey guys! Been a while since we’ve done bread, amirite? And listen, if you haven’t made bread before, or if you’re having issues making bread at high-altitude, focaccia is a great place to start. It’s simple, and even though you’ve got to commit a lot of rise time, it’s easy! Plus, if you don’t want...Read More »

This high hydration focaccia bread is soft on the inside with a beautiful golden crust on the outside. Serve with a soup or salad or use for your favorite sandwich fillings. Enjoy!

High altitude baking, focaccia bread

A biscuit recipe that comes out perfectly every time at high altitude!

These easy-to-make, soft and fluffy milk buns are lightly sweetened and make a perfect pull-apart dinner roll that stays soft for days.

This easy, no-knead focaccia recipe will teach you exactly how to make light and airy homemade focaccia without the fuss! It's the perfect recipe for beginner bakers, yet yields perfect, restaurant-worthy loaves every time.