Focaccia For A Crowd
Total TimePrep: 30 min. + rising Bake: 15 min.
- 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
- 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 15x10x1-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. 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.
Nutrition Facts1 each: 91 calories, 4g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 2g protein.
Dec 18, 2009
this summer I entered this focaccia in our county fair and won grand champion ribbon. Both judges asked me for the recipe. Our family now calls it Grand Champion Focaccia.
Follow along as we show you how to make these fantastic recipes from our archive.