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Homemade Focaccia Bread

Homemade Focaccia Bread

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h 20 m
Sabrina G

Sabrina G

This focaccia bread is really yummy, and will taste great right out of the oven.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
  2. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
  3. Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
  4. Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.
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Reviews

Lisa Ramos
122

Lisa Ramos

3/28/2003

I have made a lowfat version of this bread, and we love it. I use only 1 tablespoon of vegetable oil in the dough and 1 tablespoon of olive oil on the top. I add 1 minced clove of garlic to the olive oil for the top (in addition to the rosemary), bake the bread for 15 to 16 minutes, and cover the warm bread with a dishtowel once I move it to a wire rack to cool. This makes the top soft, since using less oil dries it out. I serve it for sandwiches made with garlic-roasted veggies, pesto, and freshly grated parmesan. Yum Yum!

JANMAR1
61

JANMAR1

11/19/2005

This was my first attempt at making Focaccia and it turned out very well. I didn't proof the yeast the first time and it still rose nicely, but I always proof it first now. This is a very easy recipe to make. I only have a hand mixer and can still pull it off. The batter sticks to the beaters a little bit but I just pull it off-no problem. I dont always use all of the additional 3/4 cup of flour. It depends how the initial batter turns out. I am not a big fan of rosemary so I use italian seasoning, garlic powder and a little kosher salt. Delicious!

BENTLA
42

BENTLA

3/28/2003

The bread has a nice taste, however, it doesn't seem to have the true focaccia consistency.

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