Herbed Focaccia Recipe

5 1 1
Herbed Focaccia Recipe
Herbed Focaccia Recipe photo by Taste of Home
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Herbed Focaccia Recipe

Read Reviews
5 1 1
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A handful of ingredients is all you'll need to turn frozen bread dough into this full-favored favorite. Plus, you can add shredded cheese or adjust the herbs to suit your taste.—Susan Lasken, Woodland Hills, California
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons rubbed sage
  • Salt and pepper to taste
  • 2 tablespoons olive oil, divided

Directions

Place dough in a bowl. Combine the basil, oregano and sage; sprinkle 4-1/2 teaspoons over dough. Sprinkle with salt and pepper; knead into dough. Let rest for 10 minutes. Press onto a greased 12-in. pizza pan. Let rest for 10 minutes.
Brush with 1 tablespoon oil. With a wooden spoon handle, make indentation at 1-in. intervals. Bake at 425° for 10 minutes. Brush with remaining herb mixture. Bake 5 minutes longer or until golden brown. Cut into wedges; serve warm. Yield: 6 servings.
Originally published as Herbed Focaccia in Quick Cooking September/October 2002, p7

Nutritional Facts

1 each: 253 calories, 8g fat (1g saturated fat), 0 cholesterol, 421mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 8g protein.

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons rubbed sage
  • Salt and pepper to taste
  • 2 tablespoons olive oil, divided
  1. Place dough in a bowl. Combine the basil, oregano and sage; sprinkle 4-1/2 teaspoons over dough. Sprinkle with salt and pepper; knead into dough. Let rest for 10 minutes. Press onto a greased 12-in. pizza pan. Let rest for 10 minutes.
  2. Brush with 1 tablespoon oil. With a wooden spoon handle, make indentation at 1-in. intervals. Bake at 425° for 10 minutes. Brush with remaining herb mixture. Bake 5 minutes longer or until golden brown. Cut into wedges; serve warm. Yield: 6 servings.
Originally published as Herbed Focaccia in Quick Cooking September/October 2002, p7

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justmbeth User ID: 1196484 112497
Reviewed Apr. 26, 2010

"Very easy to make and very flavorful...a keeper"

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