Tasty Focaccia Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 169.4
- Total Fat: 5.6 g
- Cholesterol: 5.5 mg
- Sodium: 272.1 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 1.1 g
- Protein: 5.9 g
View full nutritional breakdown of Tasty Focaccia Bread calories by ingredient
Introduction
This recipe was adapted from http://allrecipes.com/Recipe/Focaccia-Bread/Detail.aspx. It is AMAZING! Everyone will be requesting it for every occassion. This recipe was adapted from http://allrecipes.com/Recipe/Focaccia-Brea
d/Detail.aspx. It is AMAZING! Everyone will be requesting it for every occassion.
Number of Servings: 12
Ingredients
-
-2 3/4 c. all-purpose flour
-1 tsp salt
-1 tsp white sugar
-1 tbsp active dry yeast
-1 tsp garlic powder
-1 tsp dried oregano
-1 tsp dried thyme
-1/2 tsp dried basil
-1 pinch ground black pepper
-1 tbsp canola oil
-1 c. water
-2 tbsp olive oil
-1 tbsp grated reduced fat parmesan cheese
-1 c. mozzarella cheese (part skim milk)
Directions
-In a large bowl, stir together the flour, salt, garlic powder, oregano, thyme, basil, and pepper.
-Add proofed yeast with sugar (i.e. To proof the yeast and make sure it's active, add active dry yeast to 1/4 c. warm water (between 110 and 115 degrees F) and stir to dissolve. (The water should feel like a pleasantly warm shower, or about the temperature you'd use for a baby's bottle. If it feels uncomfortably hot, it will probably kill the yeast.) Add one teaspoon of sugar and let the yeast sit for five minutes. If the yeast is foamy and smells like bread, it's active.)
-Mix in the canola oil and the rest of the water.
-When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a warm, damp cloth and let the dough rise in a warm place for 20 minutes.
-Preheat oven to 450 degrees. Punch dough down and place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with parmesan cheese and mozzarella cheese.
-Bake in preheated oven for 15 minutes or until golden brown. Serve warm.
*Note: This is very good dipped in an oil and herb dipping sauce like what they have at Carrabbas. (see http://www.cdkitchen.com/recipes/recs/77/Carrabbas-Herb-Oil-for-Dippin86209.shtml)
-This rectangular loaf makes 36 squares (1 serving= 3 squares)
Number of Servings: 12
Recipe submitted by SparkPeople user SNEVIL1.
-Add proofed yeast with sugar (i.e. To proof the yeast and make sure it's active, add active dry yeast to 1/4 c. warm water (between 110 and 115 degrees F) and stir to dissolve. (The water should feel like a pleasantly warm shower, or about the temperature you'd use for a baby's bottle. If it feels uncomfortably hot, it will probably kill the yeast.) Add one teaspoon of sugar and let the yeast sit for five minutes. If the yeast is foamy and smells like bread, it's active.)
-Mix in the canola oil and the rest of the water.
-When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a warm, damp cloth and let the dough rise in a warm place for 20 minutes.
-Preheat oven to 450 degrees. Punch dough down and place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with parmesan cheese and mozzarella cheese.
-Bake in preheated oven for 15 minutes or until golden brown. Serve warm.
*Note: This is very good dipped in an oil and herb dipping sauce like what they have at Carrabbas. (see http://www.cdkitchen.com/recipes/recs/77/Carrabbas-Herb-Oil-for-Dippin86209.shtml)
-This rectangular loaf makes 36 squares (1 serving= 3 squares)
Number of Servings: 12
Recipe submitted by SparkPeople user SNEVIL1.
Member Ratings For This Recipe
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