-
-
My review
Focaccia Bread
Terri McCarrell
"A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 171Original recipe yields 12 servings (1 focaccia)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. 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 for 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 9781275 Ratings
-
-
-
-
-
Most helpful positive review
1/9/2008
Quite simply put...wow! Left out garlic powder, because 1) it's not an authentic Italian ingredient (only fresh garlic is used in Italy) and 2) it would give an ersatz flavor. Doubled the basil ...
Most helpful critical review
5/24/2008
The herb combination is great. Use a little more salt (or sea salt) and a little less garlic powder. This recipe leaves two crucial things for focaccia bread. First, the water needs to be war...
Most helpful
Most positive
Least positive
Newest
1/9/2008
Quite simply put...wow! Left out garlic powder, because 1) it's not an authentic Italian ingredient (only fresh garlic is used in Italy) and 2) it would give an ersatz flavor. Doubled the basil ...
8/23/2005
I read this recipe twice and wondered how on earth the dough was supposed to rise without proofing the yeast first, and then I read the reviews and found that it has been a problem for many peop...
8/29/2005
Great flavor, but the directions could use some help! I read some reviews that helped me. I proofed my yeast with the sugar and (115 degree) water first for 10 minutes, then added the salt, oi...
9/5/2002
Great tasting focaccia. Like many of the previous reviewers, I adapted the recipe for my needs. It was a hit with my family, but next time, I would add more than 1 tsp. of salt. I used 1 Tbs. (e...
5/24/2008
The herb combination is great. Use a little more salt (or sea salt) and a little less garlic powder. This recipe leaves two crucial things for focaccia bread. First, the water needs to be war...
10/15/2002
Fabulous! So delicious and easy. I added 1 tablespoon of salt instead of 1 teaspoon, sprinkled rosemary and sea salt on top of the bread and left off the mozzerella cheese. I also put a little c...
10/18/2002
I have made this bread about 50 times and every time it comes out wonderfully!!! It is so simple and fast and is sooooo moist and flavorful. I like to add diced kalamata olives to the bread do...
5/23/2002
This is such a great tasting, easy to make, bread! I make the dough in the morning, then after it rises, I punch it down, throw it in a lightly floured ziploc, and put it in the refrigerator un...
10/26/2000
This was the easies bread I have ever made. My children just loved it . My ten year old son didn't want to try it with the GREEN things in it but when he did he ate three pieces. this bread is g...