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My review
Easy Focaccia
JACLYN
"Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread."
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Ingredients
1 h 20 m servings 127 calsOriginal recipe yields 15 servings (1 - 10 x 15 inch Focaccia loaf)
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Directions
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- In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
- Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
- Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.
- Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.
Nutrition Facts
Per Serving: 127 calories; 3.3 g fat; 20.6 g carbohydrates; 3.4 g protein; < 1 mg cholesterol; 321 mg sodium. Full nutrition
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Reviews
Read all reviews 235292 Ratings
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Most helpful positive review
2/16/2005
This recipe yields a good quality bread with relatively little time commitment. Although my all-time favorite rosemary focaccia recipe is the "Acme Herb Slab" this is an excellent substitute if ...
Most helpful critical review
11/26/2011
Taste is OK. 375 is too low however, after 30 minutes it wasn't close to being cooked. I would suggest more 425-450. I would definitely add some roasted garlic on top.
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2/16/2005
This recipe yields a good quality bread with relatively little time commitment. Although my all-time favorite rosemary focaccia recipe is the "Acme Herb Slab" this is an excellent substitute if ...
3/27/2002
This is a wonderful recipe, but when I punched down the dough, I added Italian spice and parm to it so it was in the bread. This prevented the spices from darkening on top. I serve it with a pla...
2/14/2001
One thing: you can use a glass or metal bowl to mix this bread, doesn't really have to be stoneware. This is a good, basic focaccia.
3/1/2001
I didn't have the olive oil, I didn't let it raise twice & I didn't use the rosemary on top - used garlic & italian seasoning. IT WAS GREAT!!! My mind is spinning with the things I can use this...
3/25/2005
It was great! As I always recommend, it doesn't hurt to add a little REAL garlic to both the dough and the topping. I serve with garlic butter. In a small skillet, heat 2 tbs olive oil over m...
7/22/2006
The best Italian bread recipe I've ever made. I made it with all purpose flour & had to add an additional 1/2 cup; I followed What A Dish's suggestion & proofed the yeast in the warm water & sug...
12/22/2002
This focaccia is truly delicious. I topped it with white cheddar and chopped jalapenos. The "hot water in a cold oven" trick seems to be the key to getting it really tender and moist. I left ...
1/23/2003
I was searching for a recipe to make the same delicious focaccia that they serve with ceasar salad in the restaurants, and this recipes FAR exceeded my expectations. Truly delicious! I used dri...