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Focaccia Bread

Focaccia Bread
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."
16 ServingsPrep: 10 min. + rising Bake: 20 min.

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.
© Taste of Home 2013

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Focaccia Bread (continued)

Directions (continued)

  • 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.
© Taste of Home 2013