Easy Focaccia

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Most Helpful Positive Review

Feb 16, 2005

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 you do not have hours/days to commit to the craft. It yields a soft bread with a lightly crisp crust and tender crumb. I added 1 tsp garlic powder and 1/4 tsp black pepper along with double the fresh rosemary. It smelled wonderful in the oven and looked professional when baked. The uses of this bread are plenty...pizza crust, breadsticks, sandwich bread, etc. I work as a professional baker and am something of a bead snob, but I was impressed by the results of this recipe.:-)

—MINNESOTA1

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Most Helpful Critical Review

Nov 26, 2011

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.

—JayPee

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263 Ratings

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Apr 07, 2003

This is a wonderful recipe, but when I punched down the dough, I added Italian spice and parm to it so it was in the bread. This prevented the spices from darkening on top. I serve it with a plate of balsamic vinegar and olive oil for dipping...mmmm! I recommend this to everyone.

—DANIGIRL51

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Jun 19, 2003

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.

—SABRINATEE

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Mar 28, 2003

I didn't have the olive oil, I didn't let it raise twice & I didn't use the rosemary on top - used garlic & italian seasoning. IT WAS GREAT!!! My mind is spinning with the things I can use this recipe for - bread sticks that taste like Monical's for one!! Great Jack!

—MRS.CATHY

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Jul 22, 2006

The best Italian bread recipe I've ever made. I made it with all purpose flour & had to add an additional 1/2 cup; I followed What A Dish's suggestion & proofed the yeast in the warm water & sugar, then added the dry ingredients & oil; I sauteed 1/2 cup onions in butter & drizzled them over the shaped dough, which I let rise in and baked in a large cast iron skillet. Next time I'll spread it out on a baking sheet because it was pretty thick. The taste was fantastic. Another reviewer suggested that the bread is bland but left out the parmesan. I would definitely add the parmesan as per the recipe--it enhances the subtle flavor of the bread and certainly make it appear even more appetizing (see the picture!) This is on my permanent keeper list.

—GRANNYLOOHOO

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Mar 25, 2005

It was great! As I always recommend, it doesn't hurt to add a little REAL garlic to both the dough and the topping. I serve with garlic butter. In a small skillet, heat 2 tbs olive oil over medium heat. Add 3 cloves of garlic, 1/2 tsp salt, and 1 tsp pepper and cook, sizzling gently for about 2 min., stirring occasionally. The garlic should soften and become fragrant but not brown. Put 1/4 cup unsalted butter in a small bowl and pour the oil and garlic over it. Blend until smooth enough to spread evenly.

—4CTumbleweed

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Oct 20, 2003

This focaccia is truly delicious. I topped it with white cheddar and chopped jalapenos. The "hot water in a cold oven" trick seems to be the key to getting it really tender and moist. I left the water in the oven even as focaccia was baking.

—CAREYCOX

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Nutrition

Calories
127 kcal
6%

Carbohydrates
20.6 g
7%

Cholesterol
< 1 mg
< 1%

Fat
3.3 g
5%

Fiber
0.8 g
3%

Protein
3.4 g
7%

Sodium
321 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Focaccia

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 127
** Calories from Fat: 29

% Daily Value *
** Total Fat 3.3g 5 %
** Saturated Fat 0.6g 3 %
** Cholesterol < 1mg < 1 %
** Sodium 321mg 13 %
** Potassium 39mg 1 %
** Total Carbohydrates 20.6g 7 %
** Dietary Fiber 0.8g 3 %
** Protein 3.4g 7 %
** Sugars 0.9g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 13 %
** Thiamin 21 %
** Niacin 18 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 31 %

* 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.