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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% | |
Menus using this recipe:
The Easiest, Bestest Focaccia Bread Ever!!
SERVES 12
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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Browse similar recipes by category
- Course > Appetizers
- Course > Breads
- Course > Side Dishes
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #1319812
On Jul 10, 2009
I make this all the time!! Its so quick and easy to make!! I use it for pizza crust and its just my absolute favoite!! I do add just a pinch of sugar to the yeast as it sits and it turns out great everytime!!
From: I Can Cook
On Jul 9, 2009
I made this last night for our supper guests. It was an huge hit. Everyone loved it and I loved how easy and quick it was to make. I stuck to the recipe, but added the cheese and fresh basil in the last 5 minutes. The color was perfect and the texture was right on. Next time I'm going to add more toppings just to experiment, but it's so good as is.
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.
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.
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