Traditional Focaccia is a great bread that can stand alone or goes great with a meat and cheese tray or a big bowl of pasta.
Prep Time 2 hrs
Cook Time 15 mins
Total Time 2 hrs 15 mins
- 2-3/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1 tbsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 pinch ground black pepper
- 1 tbsp vegetable oil
- Olive oil
- 1-1/4 cup milk
- Parmigiano Reggiano
In a small bowl or cup, combine milk, yeast, and sugar. Allow to sit until it becomes foamy (5 to 10 minutes)
In a large bowl, stir together the flour, salt, garlic powder, oregano, thyme, basil, and black pepper.
Mix in the vegetable oil and then add the milk-yeast mixture.
Stir with a wooden spoon until the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Place the dough in a lightly oiled large bowl, turning once to coat both sides. Cover with a damp cloth and let rise until it doubles in size (1 to 1-1/2 hours).
Punch down dough and place on a well greased rimmed baking sheet. Pat into a 1/2 inch thick rectangle or any shape to your liking. To give the dough the dimples effect, use your fingertips, pushing gently all over the surface of the dough.
Brush generously with olive oil. Sprinkle with cheese, rosemary and kosher or sea salt. Allow dough to rest for 10 to 15 minutes.
Bake for 15 minutes or until golden brown in a preheated 450 degree F oven with the rack set to the middle position.
Recipe adapted from All recipies.com
Prep time includes non-active raising time.
Serving: 18g | Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 131mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Calcium: 7mg | Iron: 1mg