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Focaccia: Yeasted Flat Bread

Baked Italian Flat Bread With Olive oil Garlic & Herbs

Italian Focaccia Bread

Focaccia is easy and quick to make, with a short rising time, and not much kneading required. It's delicious with soup or salad or anything you like!

Makes two 12 inch flat rounds or rectangles: This focaccia bread recipe can easily be doubled or tripled, and also makes an excellent pizza or calzoni crust, with or without the herbs and garlic.

Feel free to substitute a mixture of whole grain flours for half the white flour. Or try our Gluten Free Rosemary Focaccia Bread

Dough To Rise: 60 min

Total prep & cook time: 30 min

6 - 8 Servings

Nutrition Data, 79g Serving: 311 calories, 63 Calories from Fat, 52g carbs, 7g fat, 293mg sodium, 2g fiber, 9g protein, 1g Sugar, low Sat. Fat, low Cholesterol, Estimated glycemic load 35

Ingredients:

  • 6 cups unbleached white bread flour
  • OR 6 cups all purpose + 2 Tbsp gluten
  • 1/3 cup olive oil
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1 Tbsp dried marjoram
  • 4 - 6 cloves garlic
  • 1 1/2 tsp salt
  • 2 1/3 cup warm water
  • 1 Tbsp sugar
  • 2 envelopes dry yeast
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Directions:

  • 1. Heat 1/2 of the olive oil on low
  • 2. Peel, stem and mince the garlic
  • 3. Add 1/2 the garlic and 1/2 the herbs to the olive oil
  • 4. Dissolve the sugar and yeast in the warm water, set aside until it foams
  • 5. Measure the flour, add salt, rub in the olive oil and herbs
  • 6. Add the yeast and water, mix together
  • 7. Add more water as needed to make a flexible dough
  • 8. Knead for about 10 minutes on a lightly floured surface, until smooth and elastic
  • 9. Oil the dough lightly, and put in an oiled bowl to rise
  • 10. Cover with a damp cloth and rise until doubled in size (approx 1 hour), in a warm spot, like the top of the fridge
  • 11. Punch down, knead briefly, and divide into two balls
  • 12. Gently heat the rest of the olive oil, herbs and garlic
  • 13. Using a rolling pin or your hands, roll or press the balls of dough on a floured surface into 10 - 12" rounds or rectangles about 1/2" thick
  • 14. Spread oil and herbs evenly over the bread, and sprinkle with salt
  • 15. Place on baking sheets, cover and let rest 15 minutes
  • 16. Preheat oven to 450 degrees
  • 17. Bake for 10 - 15 minutes, until lightly browned
  • 18. Remove from pan and cool on racks
  • 19. If you can only bake one bread at a time, reserve one ball of dough, punch down and knead again and prep while the other one bakes

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