Parmesan Focaccia Bread

Parmesan Focaccia Bread

52
Sandra Bennett 0

"A delicious savory round loaf, with parmesan and olive oil."

Ingredients {{adjustedServings}} servings 104 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Place ingredients in the bread machine in the order suggested by the manufacturer. Select Dough setting, and Start.
  2. When the dough has risen once in the breadmaker, transfer it into an oiled, 8 inch, round baking tin. Allow to rise until doubled in bulk.
  3. Poke it all over with your finger, right to the bottom of the tin. Allow to rest for another five or ten minutes.
  4. Pour olive oil over the top of the loaf, and sprinkle with parmesan cheese.
  5. Bake at 400 degrees F (205 degrees C) in center of oven for approximately 20 minutes, until golden.
Tips & Tricks
How to Make Focaccia

See how to make a light Italian yeast bread with delightful dimples.

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Reviews 52

  1. 62 Ratings

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What a Dish!
9/16/2005

This was SO good, it's definitely 5 stars, but what a journey for me to get there! I don't have a bread machine, but still really wanted to try this recipe. So I proofed the yeast, then dumped everything else in and tried to knead it. (I'm kind of a novice at making bread...anyway). Well, it was waaaayyyy to much flour, and it turned into a hard, dense, un-kneadable mass. It was impossible to knead, and I realize I should have only put in part of the flour and then added more as I went along. I went along with it anyway, and set it in a bowl to rise. After 30 minutes and it hadn't risen at all, I decided to start completely over, because I really wanted this with dinner tonight. I chucked the first attempt, and started over. Proofed the yeast w/sugar and warm water for 10 minutes, then added the rest of indgredients except flour. I only added 3 cups of flour (including 1 cup of whole wheat) and it was a pleasure to knead. Soft, smooth, and pliable. I added more flour as I went along, maybe another cup altogether. (Didn't put in any lecithin...whatever that is!) It rose beautifully this time and tasted out of this world! We ate it with Rich and Creamy Tomato soup, and ate almost all of it! (I made the whole recipe and it made 2 8-inch round loaves, not one. But I was glad it made a lot!). I will make sure to write down my notes because I WILL be making this bread again!

BATMANBEYOND
7/25/2003

I really enjoyed this alot. It reminds of the pizza bread they serve at a local restaurant called the Italian Bistro. If you chop a fresh tomato and saute it in olive oil with fresh garlic and some salt, then spread that on top before baking, it would be identical. The first time I made it, I baked it for 20 minutes and the top was definitely golden, but the center was still doughy. The second time I baked it for 25 minutes instead and that did the trick.

SOULTUB
8/9/2003

I have made this twice in the past two days...my husband loves it! Perfect...it's not hard to make either....love it