Focaccia Bread Recipe
Rosemary, garlic salt and Parmesan cheese give incredible flavor to this round loaf from Patty Lashbrook. "Crusty on the outside and chewy on the inside, it's great with Italian food," writes the San Jose, California reader. "I serve warm slices along with peppered olive oil."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 cups bread flour
- 1/4 cup olive oil
- 1 tablespoon grated parmesan cheese
- dipping sauce:
- 1-1/2 teaspoons active dry yeast
- 1-1/2 teaspoons minced fresh rosemary
- 1 cup plus 3 tablespoons water (70° to 80°)
- additional olive oil
- 1/2 to 1 teaspoon garlic salt
- 1/2 teaspoon coarsely ground or cracked pepper
- Carbohydrate 28.5707707114925 g
- Cholesterol 0.171875000073707 mg
- Fat 1.76436049815815 g
- Fiber 0.946152287186191 g
- Protein 4.79293845167426 g
- Saturated Fat 0.275542987568711 g
- Serving Size 1 1 serving (41g)
- Sodium 3.79679527877621 mg
- Sugar 27.6246184243063 g
- Trans Fat 0.248185972970001 g
- Calories 152 calories
Directions In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is complete, let dough rest in pan for 5 minutes. Transfer dough to a greased baking sheet. Pat into an 8-in. circle about 3/4 in. high. Brush with oil; sprinkle with the Parmesan cheese, rosemary and garlic salt. Bake at 425degrees for 20-25 minutes or until golden brown. In a small bowl, combine dipping sauce ingredients; serve with warm bread. Yield: 1 loaf (1-1/2 pounds). Originally published as Focaccia Bread in Quick Cooking July/August 2003, p33
