Focaccia is an Italian bread that has olive oil and herbs baked into the bread. It is great as an appetizer and is served in restaurants. I’ve adapted this recipe to include a few favorite choice toppings!
INGREDIENTS
1 cup water
3 Tbsp. butter softened
2 Tbsp. nonfat dry milk powder
3 Tbsp. sugar
1 1/2 tsp. salt
3 cups bread flour
2 1/4 tsp. active dry yeast
TOPPING
2 Tbsp. olive oil
3 Tbsp. grated Parmesan Cheese, bleu cheese or asiago cheese
3/4 tsp. dried rosemary
1/2 tsp. garlic salt
zucinni
olives, diced-optional
1 diced onion or thinly sliced
Directions
Put water, softened butter, nonfat dry milk powder, sugar, salt, bread flour and active dry yeast into the bowl of a bread mixer. No bread machine, mix ingredients and continue to step 2.
Knead dough on a low setting for 5 minutes. After dough has mixed in machine or by hand for 5 minutes, put in more flour or water as needed to reach a good dough consistency. This can be done by hand if there is no bread machine.
After dough has been formed, lay it on a generously floured surface and cover with saran wrap or a kitchen towel. Let the dough rest for 15 minutes.
After dough has rested, knead by hand for a minutes
Push dough on a greased jelly roll pan. It will be about 1/4-1/2 inch tall.
Cover and let naturally rise for 30 minutes.
Using your finger, push dough in random spot to form indents about an inch apart from each other.
Brush dough with a good olive oil. Sprinkle with cheese, garlic salt and rosemary. Then thinly slice zucchini and place on top. Add diced onions and olives-optional. Sprinkle with cheese again.
Bake at 400 degrees F for 13-15 minutes until lightly browned in color.
Allow bread to cool slightly, then cut into squares for serving and serve warm.
This bread can be kept in an air tight container for about 1 week.
Homemade Focaccia Bread
Ingredients
- 1 cup water
- 3 Tbsp . butter softened
- 2 Tbsp . nonfat dry milk powder
- 3 Tbsp . sugar
- 1 1/2 tsp . salt
- 3 cups bread flour
- 2 1/4 tsp . active dry yeast
- TOPPING
- 2 Tbsp . olive oil
- 3 Tbsp . grated Parmesan Cheese , bleu cheese or asiago cheese
- 3/4 tsp . dried rosemary
- 1/2 tsp . garlic salt
- zucinni
- olives , diced-optional
- 1 diced onion or thinly sliced
Instructions
- Put water, softened butter, nonfat dry milk powder, sugar, salt, bread flour and active dry yeast into the bowl of a bread mixer. No bread machine, mix ingredients and continue to step 2.
- Knead dough on a low setting for 5 minutes. After dough has mixed in machine or by hand for 5 minutes, put in more flour or water as needed to reach a good dough consistency. This can be done by hand if there is no bread machine.
- After dough has been formed, lay it on a generously floured surface and cover with saran wrap or a kitchen towel. Let the dough rest for 15 minutes.
- After dough has rested, knead by hand for a minutes
- Push dough on a greased jelly roll pan. It will be about 1/4-1/2 inch tall.
- Cover and let naturally rise for 30 minutes.
- Using your finger, push dough in random spot to form indents about an inch apart from each other.
- Brush dough with a good olive oil. Sprinkle with cheese, garlic salt and rosemary. Then thinly slice zucchini and place on top. Add diced onions and olives-optional. Sprinkle with cheese again.
- Bake at 400 degrees F for 13-15 minutes until lightly browned in color.
- Allow bread to cool slightly, then cut into squares for serving and serve warm.
- Notes This bread can be kept in an air tight container for about 1 week.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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Image Credit: Kwestiasmaku Cookstr Chefinmykitchen Recipe slightly adapted from Two Peas & Their Pod
