Wood Stone Ovens

A collection of recipes for your Wood Stone equipment.


Makes 1 ea. 28-oz. focaccia This classic Italian flatbread is stretched into a large, flat round, and seasoned with savory ingredients. Our recipe calls for simple flavors but potential variations are endless–some focaccia enthusiasts prefer to cut slits in the dough’s surface, and stuff them with fresh rosemary before baking. We love this focaccia fresh out of the oven, served with our Olive Tapenade (see below).


  • 1 ea. 28-oz. Wood Stone Dough ball, room temperature
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. garlic, minced
  • 1 tsp minced garlic
  • 1⁄2 tsp. oregano
  • 1⁄2 tsp. thyme
  • 1⁄4 cup Mozzarella/Provolone Blend cheese (we suggest Grande brand)


  1. Oven Temperature: 570-600 Degrees.
  2. On a lightly floured surface, hand stretch the dough ball to a size of about 8 X 16-in.
  3. Dimple (finger dock) the freshly stretched dough using your fingertips. It’s good to be a bit aggressive with the dimpling to prevent the dough from puffing into a pita.
  4. Place the olive oil and garlic in the center of the stretched dough. Use your hand to spread both evenly across the dough, within 1/2-in. of the edge. Sprinkle oregano and thyme over the olive oil and garlic, and follow with a coating of cheese.
  5. Bake away from the flame in the raw landing zone until the side closest to the flame turns golden brown on the top and bottom. Rotate the bread into the finishing zone of the oven to bake the other side, taking care to finish the top and bottom evenly. Once desired color is reached, remove the bread from the oven.
  6. Transfer to a screen to cool, then move to a cutting board and slice with a serrated knife.

Olive Tapenade

Makes 4 cups Our twist on traditional tapenade uses mayonnaise to soften its flavor. When we serve breads, crackers, and vegetables in our test kitchen, we always include a small bowl of this tapenade as an accompaniment. If there happens to be a bit left the next day, the remainder makes a great savory spread for grilled sandwiches.


  • 2 cups kalamata olives, pitted
  • 1 Tbsp. anchovy filets, minced
  • 1 Tbsp. capers
  • 1 Tbsp. minced garlic
  • 1 Tbsp. extra virgin olive oil
  • 2 cups Best Foods mayonnaise
  • Searing Seasonings to taste


  1. Pulse the olives, anchovies, capers, and garlic together in the food processor until they form a coarse relish.
  2. Fold in the mayonnaise and the oil. Add Searing Seasonings as needed.