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My review
Michael's Foccacia Bread
6
MICHAELGLASSCOOK
"This version of the classic is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion. Romano or Asiago cheese are nice to use instead of Parmesan cheese."
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Ingredients
1 h 10 m servings 249Original recipe yields 12 servings (1 - 10x15 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
- Preheat oven to 415 degrees F (215 degrees C).
- Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
- Bake in preheated oven 20 minutes until golden brown.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 214260 Ratings
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Most helpful positive review
11/5/2010
Hi everyone, this is my recipe, and I wanted to say thanks for the generally positive reviews and to offer an explanation for the issue of saltiness. First off, this recipe is designed to be on ...
Most helpful critical review
9/24/2008
This would of been great if it wasn't ruined by too much salt in the topping! I did as the recipe states and added 1 tablespoon of salt sprinkled ontop, along with olive oil and parmesan cheese....
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11/5/2010
Hi everyone, this is my recipe, and I wanted to say thanks for the generally positive reviews and to offer an explanation for the issue of saltiness. First off, this recipe is designed to be on ...
10/4/2007
This is a great recipe. I changed 2 things. First was I used 2 1/2 cups of a.p. flour and semolina for the remainder. It seemed to me that raw onion may come out a little strong for my family's ...
9/24/2008
This would of been great if it wasn't ruined by too much salt in the topping! I did as the recipe states and added 1 tablespoon of salt sprinkled ontop, along with olive oil and parmesan cheese....
7/7/2008
Yum, YUM! I made this in a 9x13 pan and it got FLUFFY. Next time I am going to put it in my jelly roll pan which is larger.
6/19/2008
I made this last night, and it was delicious. I topped it with some red onion, fresh tomato, grated basil & mozarella cheese, grated parmesan cheese, sliced olives, chopped garlic, dried basil,...
10/26/2008
I added thin strips of green onion to the dough. I split the dough in half and shaped each half into flat oblong loaves on greased cookie sheets. This worked perfectly and the sizes were wonde...
7/10/2008
Wow! EXCELLENT - I made one substitution using sugar in place of honey since I didnt have any honey in the house - this was SO EASY and DELICIOUS. I make this weekly now!
9/13/2008
Amazing recipe! This turned out so great, and I used it later to make panini, which it is perfect for! Highly reccommended!
6/14/2008
Great base recipe! The second time I made it I put onion and garlic in the dough, and topped with parmesan and cheddar cheese.