Michael's Foccacia Bread

Michael's Foccacia Bread

201
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"This version of the classic is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion. Romano or Asiago cheese are nice to use instead of Parmesan cheese."

Ingredients

1 h 10 m {{adjustedServings}} servings 249 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 987 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
  2. Preheat oven to 415 degrees F (215 degrees C).
  3. Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
  4. Bake in preheated oven 20 minutes until golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

201
  1. 244 Ratings

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Hi everyone, this is my recipe, and I wanted to say thanks for the generally positive reviews and to offer an explanation for the issue of saltiness. First off, this recipe is designed to be on ...

This is a great recipe. I changed 2 things. First was I used 2 1/2 cups of a.p. flour and semolina for the remainder. It seemed to me that raw onion may come out a little strong for my family's ...

This would of been great if it wasn't ruined by too much salt in the topping! I did as the recipe states and added 1 tablespoon of salt sprinkled ontop, along with olive oil and parmesan cheese....