Thursday, May 12, 2011

Focaccia Bread

I love to knead bread by hand, I've always thought it was fun, so I knew I would love this recipe. It's a great bread recipe to accompany any dish: soups, pastas, beef, etc. I even microwaved a few leftover pieces and served them the next day and it still tasted great. My favorite is to serve it with olive oil and balsamic vinegar to dip it in.

Focaccia Bread


  • 2 & 3/4 cups all-purpose flour

  • 1 tsp. salt

  • 1 tsp. white sugar

  • 1 tbsp. active dry yeast

  • 1 tbsp. vegetable oil

  • 1 cup water

  • 1 tsp. garlic powder

  • 1-2 tbsp. olive oil

  • 1 tsp. dried oregano

  • 1 tsp. dried thyme

  • 1 tsp. fresh minced basil

  • 1 pinch ground black pepper

  • 3 tbsp. grated parmesan cheese

  • 1 cup mozzarella cheese


  • In a large bowl, place flour, salt, sugar, yeast, and garlic powder.

  • Fold in the vegetable oild and water.

  • When the dough has come together, place it on a lightly floured surface, and knead it until resilient but smooth.

  • Lightly brush with oil on both sides and place the dough in the bowl. Cover with a damp cloth and let rise in a warm place for 20 minutes.

  • Preheat oven to 450 degrees.

  • Press dough down and flatten; place on greased baking sheet. Pat into a 1/2-inch thick rectangle.

  • Brush top with olive oil and sprinkle with final ingredients of oregano, thyme, basil, black pepper, Paremsan cheese, and mozzarella cheese.

  • Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

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