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Easy Focaccia

Easy Focaccia

JACLYN

"Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread."
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Ingredients

1 h 20 m servings 127 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
  2. Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
  3. Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.
  4. Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

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Reviews

Read all reviews 222
Most helpful positive review

This recipe yields a good quality bread with relatively little time commitment. Although my all-time favorite rosemary focaccia recipe is the "Acme Herb Slab" this is an excellent substitute if ...

Most helpful critical review

Taste is OK. 375 is too low however, after 30 minutes it wasn't close to being cooked. I would suggest more 425-450. I would definitely add some roasted garlic on top.

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One thing: you can use a glass or metal bowl to mix this bread, doesn't really have to be stoneware. This is a good, basic focaccia.

Wonderful, impressive, easy. It will help you win friends and influence people. This is a delicious appetizer or snack when you top it with caramelized red onions and crumbled Gorgonzola chees...

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