Italian Herb Focaccia Bread Mix



This Italian Herb Focaccia skillet bread mix is ready in a little over an hour. Just add water, olive oil, and let it rest for 1 hour and it is ready to meet that cast iron skillet before baking. You will have a crisp bottom and top, with a deliciously moist and chewy middle. We topped ours with a little flake salt and Parmesan cheese. You can top yours with anything, like sundried tomatoes, mozzarella cheese, bacon, etc. or add an infused olive oil to the mix if you like! Serve your focaccia as an antipasto, table bread, or sandwich bread! Depending on your toppings, you may have pizza focaccia!

Hand crafted in small batches in Ailey, GA.




Dr. T. A. Peterson, known as Dr. Pete to his patients, was reared in this sleepy south Georgia town. It was here that he enjoyed many meals with family and friends and learned to love entertaining with great food. After becoming a doctor, he was often seen with his worn, black leather doctor's bag in hand entering homes around Savannah, Georgia, to check on a broken bone, to give a shot, or administer a friendly dose of good conversation. As much as Dr. Pete loved his practice of medicine, he equally loved the art of cooking, and he spent many joyous hours creating and preparing wonderful dishes and sauces for his family and friends. In 1985, his daughter and son-in-law, Jan and Joel Coffee, began bottling some of his recipes, and selling them to the public under the "Dr. Pete's" label. Now you can enjoy the marinades and sauces that Dr. Pete's family and friends have enjoyed for years.

Care Instructions

Store in a cool, dry place. Shelf life 1 year.


Bleached wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), marjoram, thyme, rosemary, savory, sage, oregano, basil, sugar, salt, yeast (sorbitan monostearate, ascorbic acid).

Contains: Wheat

How To Use

Pour mix in large bowl, add yeast packet (found inside burlap sack) and stir well. Add medium warm water and 2TBL olive oil and mix until dough comes together. Turn dough onto floured board and knead 8-10 times to make dough smooth and elastic. Lightly oil a large bowl, place dough ball in bowl and turn to coat in oil. Cover and let rise in warm place for 1 hour.

Heat over to 450 degrees. Coat bottom and sides of skillet or baking dish with olive oil (2-3 TBL), punch down dough ball, place in skillet, pat to the edges, and use your fingertips to press indentations all over the top of the dough. Top with rest of olive oil. Cook uncovered in oven for 20-25 minutes until golden brown. Top with a few salt flakes, parmesan, mozzarella, or other toppings as desired. Let rest a bit before cutting, serve warm!