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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."
This recipe is:
Quick
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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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.
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