Focaccia For A Crowd
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
YIELD: 2 dozen.
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
Ingredients
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1 package (1/4 ounce) active dry yeast
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1 cup warm water (110° to 115°)
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2 teaspoons sugar
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1/4 cup plus 3 tablespoons olive oil, divided
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3/4 teaspoon salt
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2-2/3 to 3 cups all-purpose flour
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3 tablespoons grated Parmesan cheese
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1 teaspoon dried basil
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1/4 teaspoon garlic salt
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1/4 teaspoon garlic powder
Directions
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1.
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.
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2.
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.
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3.
Punch dough down. Turn onto a lightly floured surface. Pat dough flat; let rest for 5 minutes. Press dough into a greased 15x10x1-in. baking pan. Cover and let rise in a warm place for 20-30 minutes or until dough begins to rise.
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4.
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.
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5.
Bake at 450° for 12-15 minutes or until golden brown. Cut into squares; serve warm.
Nutrition Facts
1 each: 91 calories, 4g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 2g protein.
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