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Nutrition Facts
Serving Size 1 (68g) Recipe makes 12 servings
Calories 183
Calories from Fat 63		(34%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 295mg		12%
Potassium 58mg		1%
Total Carbohydrate 23.0g		7%
	Dietary Fiber 1.0g	3%
	Sugars 0.6g
Protein 6.7g		13%
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The Easiest, Bestest Focaccia Bread Ever!!

Recipe #27968 | 1 hour | 45 min prep | add private note

⁽⁹⁸⁾ RATE IT NOW Print Recipe

By: Manda
May 9, 2002

This focaccia bread is sooo easy and tastes wonderful! Tons of herbs and seasonings, and tons of flavor!! Great to make sandwiches with! You can alter the toppings to your liking. I have made this with caramelized onions and sliced tomato on top...Mmmmmm!!!

SERVES 12 (change servings and units)

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 (1/4 ounce) packet active dry yeast
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 dash ground black pepper
1 tablespoon vegetable oil
1 cup warm water (105-115 degrees)
2 tablespoons olive oil
2 tablespoons parmesan cheese (grated)
1 1/2 cups mozzarella cheese (shredded)

Directions

1
Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
2
In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
3
Add the yeast mix and vegetable oil to the dry ingredients and combine.
4
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
5
Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
6
Cover with damp cloth and let rise in warm place 25 minutes.
7
Preheat oven to 425 degrees.
8
Punch dough down, place on greased baking sheet.
9
Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
10
Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
11
Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
12
Bake for 13-15 minutes until golden brown.

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Featured Reviews for This Recipe

From: Abby Girl

On Nov 6, 2009

Excellent bread...made even easier with a bread machine...lovely texture and taste! I was to bring an appitizer to a dinner party and I didn't want to go out to the store, so I searched for a nice flat bread and found this one! I served it with Hey Jude's #81891. Tasting this bread and dip together... you could not stop that groan that came out of your mouth, it was tht good!!! I had some olive tapanade in the fridge, so I used 2 T of the tapanade and 1 T olive oil...mixed them together and spread it over the bread, making sure that I got all the sides. I then sprinkled it lightly with kosher salt. Kudos for sharing such a gem!!!

0 people found this review helpful

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From: cooking_neko83

On Nov 3, 2009

This is an excellent and easy recipe for some savory focaccia bread. I've made it 3-4 times now and have gotten rave results. A friend of mine who lives next to the local bakery even says he prefers this focaccia over theirs! I've got a batch going right now and I reduced the flour by about a half cup and I've noticed it's easier to knead and I had less excess flour left over.

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From: Lizzie-Babette

On Jul 14, 2002

Wow. This is incredibly easy to make and tastes delicious. It really took me just one hour to make the bread and it rose and browned beautifully. I topped my bread with the olive oil, parmesan, a bit of sea salt, a light layer of an artichoke & caper tapenade I had in the frige, and then some sliced fresh tomatoes. Really, you could go nuts with toppings on the bread and try a lot of different combinations. It's a versatile recipe that I know I'll be making again, even during the week (did I mention it only takes one hour for this bread, start to finish?!?). Thanks for posting such an easy, excellent recipe.

17 people found this review helpful

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From: Jo Anne

On Mar 8, 2007

I've made this bread several times and everybody loved it. I recommend adding the cheese during the last five minutes of baking, otherwise it gets too dark.

15 people found this review helpful

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