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Focaccia For A Crowd

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

24 ServingsPrep: 30 min. + rising Bake: 15 min.

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.

2 of 2

Focaccia For A Crowd (continued)

Directions (continued)

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.

Nutrition 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.