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Focaccia Bread

SUBMITTED BY: Terri McCarrell PHOTO BY: Allrecipes

"A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!"

RECIPE RATING:

Read Reviews (451)

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PREP TIME	20 Min
COOK TIME	15 Min
READY IN	1 Hr
Original recipe yield 1 focaccia

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

DIRECTIONS

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

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REVIEWS

Reviewed on Sep. 28, 2008 by Baricat

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Baricat
Sep. 28, 2008

Quite simply put...wow! Left out garlic powder, because 1) it's not an authentic Italian ingredient (only fresh garlic is used in Italy) and 2) it would give an ersatz flavor. Doubled the basil and used milk for the liquid, as is customary in focaccia. The result was a soft, perfectly chewy bread. Sprinkled the top liberally with chopped fresh rosemary leaves from the garden and lightly with coarse kosher salt, after painting with extra virgin olive oil. Then applied a mix of mozzarella, Parmigiano, and genuine imported Italian Asiago halfway through baking time so the cheese would not become overly brown. The result was ambrosia, a golden feast for the eyes and a delectable treat for the mouth. This is the real deal. Outstandingly simple and simply outstanding! To those who had trouble with the texture of the dough, either it's your yeast or your rising technique. Make sure to use fresh yeast, or yeast that has been stored in the fridge/freezer only. Also, do not dissolve in hot water, only lightly warm to the inside of your wrist (similar to testing formula for a baby.) If the yeast is relatively new, proofing is an unnecessary step. Proofing does nothing magical - it just "proves" that it's still good by bubbling. Do not allow the dough to overrise, (in other words, to rise so high that it sinks back down on itself) and ferment. Set a timer so that you don't forget to check on it. This is a light dough with a high proportion of yeast, so it should rise fairly quickly.

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82 users found this review helpful

Quite simply put...wow! Left out garlic powder, because 1) it's not an authentic Italian... MORE

Reviewed on Aug. 23, 2005 by Rebecca

I read this recipe twice and wondered how on earth the dough was supposed to rise without... MORE

Reviewed on Jul. 14, 2006 by DAYBREAKFIVE

This was the easies bread I have ever made. My children just loved it . My ten year old son... MORE

Reviewed on Aug. 29, 2005 by What a Dish!

Great flavor, but the directions could use some help! I read some reviews that helped me. I... MORE

Reviewed on Apr. 11, 2003 by GINNYG

This bread turned out wonderful! I let the bread machine do the work and followed the recipe... MORE

Reviewed on Apr. 14, 2003 by JENNIFER72_00

Fabulous! So delicious and easy. I added 1 tablespoon of salt instead of 1 teaspoon, sprinkled... MORE

Reviewed on Nov. 7, 2003 by WhirledPeas

Great tasting focaccia. Like many of the previous reviewers, I adapted the recipe for my... MORE

Reviewed on Apr. 14, 2003 by LISARAE

I have made this bread about 50 times and every time it comes out wonderfully!!! It is so... MORE

Reviewed on Oct. 18, 2003 by LAURA42

This is such a great tasting, easy to make, bread! I make the dough in the morning, then... MORE

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