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Focaccia For A Crowd

 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.
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.