With focaccia bread you can be creative
with the addition and combination of toppings...or simply top
this Italian flatbread with Parmesan cheese. Try toppings such
as reconstituted sun-dried tomatoes or fresh sliced Romas, chopped
marinated artichoke hearts, sliced mushrooms, a sprinkling of
coarse sea salt, coarsely ground black pepper, minced garlic,
chopped onion and assorted fresh herbs.
"This bread is exactly what Focaccia Bread should be. A
simple recipe that creates a nice crusty loaf of bread with a
chewy center. I would recommend this to any one." - Linda
Another delicious recipe from our Family-Favorite
- 1 1/2 cups warm water (110°F to 115°F
1 tablespoon granulated sugar
1 (0.25-ounce ) package active dry yeast (2 1/4 teaspoons)
3 1/4 cups unbleached bread or all-purpose flour
2 teaspoons kosher or sea salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh herbs such
as basil, flat-leaf parsley, oregano, rosemary, sage, etc. (optional)
- 1/4 cup freshly grated Parmesan cheese
- In a small bowl, dissolve the sugar in
the warm water. Sprinkle the yeast over mixture and let stand
for 10 minutes.
- In a large mixing bowl, combine 3 cups
of flour, salt and the yeast mixture. Stir to mix well. Turn
dough out onto a floured surface and knead for 10 minutes, slowly
adding what is needed of the remaining 1/4 cup flour until dough
is no longer sticky.
- Place dough into a well-greased bowl,
turn once to coat; cover and set aside in a warm place until
doubled in size, about 1 to 1 1/2 hours.
- Preheat the oven to 375°F (190°C).
- Punch the dough down, and place it onto
a lightly oiled large pizza pan or baking sheet. Spread the dough
out, using your fingertips, make "dimples" in the dough.
Drizzle the dough with olive oil, sprinkle on you choice of chopped
herbs, if using and the Parmesan cheese.
- Bake for 30 to 35 minutes or until golden
Makes 1 focaccia loaf or 12 servings.
Tip: The dough can also be made in a bread
machine by adding the ingredients in the order suggested by the
manufacturer (usually wet first, dry last) and selecting the
dough setting. The finished dough will be sticky to work with,
however, coating the palms of you hands with a little vegetable
oil will make easy work of forming the dough.
Nutritional Information Per Serving (1/12
of recipe): 158.7 calories; 13% calories from fat; 2.4g total
fat; 1.8mg cholesterol; 346.9mg sodium; 52.4mg potassium; 28.3g
carbohydrates; 1.0g fiber; 1.2g sugar; 27.3g net carbs; 5.5g
Copyright Hope Pryor, please see Terms
of Use. Photograph by Hope Pryor; property of CooksRecipes.com.