Home > Recipes > Focaccia For A Crowd

Focaccia For A Crowd Recipe

I've been making this bread for quite a few years...even my Italian friends tell me it's delicious. When it's in season, I like to substitute 1 tablespoon minced fresh basil for the dried basil. —Betty Peyret, Pine Grove, California

[X]

Rate Focaccia For A Crowd Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Focaccia For A Crowd Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 24 Servings

30 15 45

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 teaspoons sugar
1/4 cup plus 3 tablespoons olive oil, divided
3/4 teaspoon salt
2-2/3 to 3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/4 teaspoon garlic salt
1/4 teaspoon garlic powder

Directions

In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 1/4 cup oil, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface. Pat dough flat; let rest for 5 minutes. Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise in a warm place for 20-30 minutes or until dough begins to rise.
With a wooden spoon handle, make indentations in the dough at 1-in. intervals. Brush with 2 tablespoons of the remaining oil. Combine Parmesan cheese, basil, garlic salt and garlic powder; sprinkle over top. Drizzle with remaining oil.
Bake at 450° for 12-15 minutes or until golden brown. Cut into squares; serve warm. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 91 calories, 4 g fat (1 g saturated fat), trace cholesterol, 105 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.

Originally published as Focaccia For A Crowd in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p44

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

More recipes like this:

More Recipe Collections:
Baking Recipes Bread Baking Bread Recipes Cheese Recipes Italian Bread Recipes Italian Recipes Yeast Bread Recipes

Reviews for Focaccia For A Crowd

Focaccia For A Crowd

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Dec. 18, 2009 by duan

this summer I entered this focaccia in our county fair and won grand champion ribbon. Both judges asked me for the recipe. Our family now calls it Grand Champion Focaccia.