Savory Focaccia Recipe
Savory Focaccia Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Instead of offering store-bought rolls at a holiday dinner, our home economists suggest serving this tasty herbed focaccia bread.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min.

Ingredients

  • 1 medium onion, chopped
  • 1/3 cup olive oil, divided
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1-1/2 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3-1/2 to 4 cups all-purpose flour
  • Cornmeal
  • Coarse salt

Directions

In a small skillet, saute onion in 2 tablespoons oil until tender; cool. Combine the rosemary, basil and oregano; set aside.
In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add 2 tablespoons oil, salt, garlic powder, 2 cups flour and remaining water. 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. Add onion and half of the herb mixture; knead 1 minute longer. 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; divide in half. Roll each portion into a 10-in. circle; let rest for 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Transfer dough to prepared pans; reshape if necessary. Cover and let rise until doubled, about 40 minutes.
Brush with remaining oil. Sprinkle with coarse salt and remaining herb mixture. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Cut into wedges; serve warm. Yield: 2 loaves.
Originally published as Savory Focaccia in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p20

  • 1 medium onion, chopped
  • 1/3 cup olive oil, divided
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1-1/2 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3-1/2 to 4 cups all-purpose flour
  • Cornmeal
  • Coarse salt
  1. In a small skillet, saute onion in 2 tablespoons oil until tender; cool. Combine the rosemary, basil and oregano; set aside.
  2. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add 2 tablespoons oil, salt, garlic powder, 2 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onion and half of the herb mixture; knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
  4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. circle; let rest for 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Transfer dough to prepared pans; reshape if necessary. Cover and let rise until doubled, about 40 minutes.
  5. Brush with remaining oil. Sprinkle with coarse salt and remaining herb mixture. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Cut into wedges; serve warm. Yield: 2 loaves.
Originally published as Savory Focaccia in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p20

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