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Focaccia Bread Recipe

Focaccia Bread Recipe photo by Taste of Home

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Rosemary, garlic salt and Parmesan cheese give incredible flavor to this round loaf from Patty Lashbrook. "Crusty on the outside and chewy on the inside, it's great with Italian food," writes the San Jose, California reader. "I serve warm slices along with peppered olive oil."

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Focaccia Bread Recipe

Prep: 10 min. + rising Bake: 20 min.

Yield: 16 Servings

10 20 30

Ingredients

1 cup plus 3 tablespoons water (70° to 80°)
1 tablespoon olive oil
1 teaspoon salt
3 cups bread flour
1-1/2 teaspoons active dry yeast
Additional olive oil
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons minced fresh rosemary
1/2 to 1 teaspoon garlic salt
DIPPING SAUCE:
1/4 cup olive oil
1/2 teaspoon coarsely ground or cracked pepper

Directions

In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is complete, let dough rest in pan for 5 minutes. Transfer dough to a greased baking sheet. Pat into an 8-in. circle about 3/4 in. high. Brush with oil; sprinkle with the Parmesan cheese, rosemary and garlic salt.
Bake at 425° for 20-25 minutes or until golden brown. In a small bowl, combine dipping sauce ingredients; serve with warm bread. Yield: 1 loaf (1-1/2 pounds).

Nutritional Facts 1 serving (1 slice) equals 115 calories, 4 g fat (1 g saturated fat), trace cholesterol, 63 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Focaccia Bread in Quick Cooking July/August 2003, p33

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Focaccia Bread

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Reviewed on Apr. 12, 2012 by maryvandorin

I made this bread to go with homemade potato soup and it was excellent.

Reviewed on Sep. 02, 2010 by jenilovesdaisies

My whole family loves this bread! I occasionally add in feta cheese or spinach or sauteed onion and garlic. It's perfect just the way it is, though!

Reviewed on Feb. 23, 2008 by ReneeC___NCalif

I used to live in San Jose...but that's not the only reason why I'll make this! Thanks much!!

Reviewed on Feb. 23, 2008 by MaryBaierl

I do not have a bread machine but this recipe goes conventional very well with ingredients as stated, knead 8 minutes, rise about 40 minutes first, punch down and shape, rise another 30-40 minutes. Light and tasty. Best bread I have done in a long time. I also made the mistake of putting the cheese and tyme in the dough. Tastiest mistake I have ever made!!!! Wonderful.