Herb Focaccia Bread Recipe

5 1
Herb Focaccia Bread Recipe
Herb Focaccia Bread Recipe photo by Taste of Home
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Herb Focaccia Bread Recipe

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5 1
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This well-seasoned yeast bread adds an attractive accent to any Italian meal...and the aroma while it's baking is scrumptious. The wedges also go great with soup, stew or chili.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 1 package (16 ounces) hot roll mix
  • 1 cup warm water (120° to 130°)
  • 1 egg, lightly beaten
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 cup finely chopped onion
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme

Directions

In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 2 tablespoons oil; beat for 2 minutes or until dough pulls away from sides of bowl.
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Let rest for 5 minutes.
Divide dough in half. Roll each half into a 12-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Using fingertips, make indentations 1 in. apart on dough; cover.
In a small skillet, saute the onion, rosemary and thyme in the remaining oil for 3-4 minutes or until tender. Spread evenly on dough. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 14-18 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 bread loaves (10 wedges each).
Originally published as Herb Focaccia Bread in Light & Tasty October/November 2004, p27

Nutritional Facts

1 each: 104 calories, 3g fat (0 saturated fat), 11mg cholesterol, 154mg sodium, 16g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 package (16 ounces) hot roll mix
  • 1 cup warm water (120° to 130°)
  • 1 egg, lightly beaten
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 cup finely chopped onion
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  1. In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 2 tablespoons oil; beat for 2 minutes or until dough pulls away from sides of bowl.
  2. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Let rest for 5 minutes.
  3. Divide dough in half. Roll each half into a 12-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Using fingertips, make indentations 1 in. apart on dough; cover.
  4. In a small skillet, saute the onion, rosemary and thyme in the remaining oil for 3-4 minutes or until tender. Spread evenly on dough. Cover and let rise in a warm place until doubled, about 30 minutes.
  5. Bake at 375° for 14-18 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 bread loaves (10 wedges each).
Originally published as Herb Focaccia Bread in Light & Tasty October/November 2004, p27

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