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Haha. No, it was not my intention to suggest you are a cheeseball. I baked another loaf of focaccia today at my work, in a 450° oven and it turned out beautifully. Nice, crisp golden top and all. No sign of smoke. =D

So I tried the recipe again today-on a stone-and I made sure no oil dripped off the bread. I baked it for about 13 minutes at 475, and no sign of smoke this time! Thanks, sir Bolas, for commenting. I do have an oven thermometer, but I haven't used it yet. I used a blend of virgin and non-virgin...

Yeah, that's what the recipe reads. Copious amounts of olive oil in/on bread to be baked at extreme temperatures. It's a recipe for a standard oven, though focaccia is traditionally baked in a stone oven so I suppose that's why it calls for such a high temperature. I'll try it with less olive...

But is it dangerous in any way to cook a recipe with that much olive oil at that temperature, for that length of time? Could a fire potentially start? I was quite happy with the result I got, but I'd like it a bit crispier. Thanks for your answer.

Oops. Sorry about that. I used olive oil, and the oven was set to 475°. And just for size reference: I rolled the focaccia to about 1/2 inch thick before baking and it didn't rise too much from that.

Hi, I made some focaccia last night which turned out great, but I'm a little concerned about something. Focaccia has a high oil content, and most of it (about 2 Tbsp.) gets brushed on the outside prior to baking. After my focaccia had been baking about 10 mins. the oil on the bread or oil that...