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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

⁽¹⁰⁰⁾ 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: Chef Lollie

On Nov 21, 2009

This was definitely easy! I made it and it was good, many possibilites!

0 people found this review helpful

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From: Perfektlys

On Nov 9, 2009

I am going to rate this 4 stars simply because I thought that mine was missing something. This was a very easy bread to make, just be sure that you let your yeast proof, otherwise the texture is gone in the final product. I am not sure what mine was lacking, but this recipe is so basic, that it could easily by changed and altered to your liking. I did enjoy this, and will definitely try this again.

0 people found this review helpful

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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.

16 people found this review helpful

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