Focaccia Bread Recipe

Focaccia Bread Recipe
Photo by: Taste of Home
Rating

100% would make again

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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  • 16 Servings
  • Prep: 10 min. + rising Bake: 20 min.

Ingredients

  • 1 cup plus 3 tablespoons water (70° to 80°)
  • 1 tablespoon Crisco® Light Olive Oil or Canola Oil
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • Additional Crisco® Light Olive Oil or Canola 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 Crisco® Light Olive Oil or Canola 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).

Nutrition 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.

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

After you've learned the proper kneading technique, your breads will have a beautiful texture. Try these…


VIDEO: Kneading Techniques

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Reviews for Focaccia Bread (2)

Focaccia Bread Recipe

Focaccia Bread

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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.

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