Super Easy Focaccia Bread
User Reviews
4.8
Super Easy Focaccia Bread
Description
This Focaccia bread combines warm water, olive oil, salt, instant yeast, all-purpose flour, and shredded Parmesan cheese into a wet dough that is pressed into a pan. The dough's high hydration contributes to a tender crumb with light air pockets. After a rise, indentations made with fingertips help hold olive oil, herbs, and additional cheese on top, enhancing flavor and texture once baked.
The bread’s savory profile mixes salty Parmesan and aromatic dried herbs with an olive oil drizzle, producing a richly flavored focaccia that works well as an appetizer, side, or sandwich bread. Adjust herbs and salt to taste depending on the seasoning blend and cheese saltiness.
For active dry yeast, proof it in warm water until bubbly before mixing other ingredients. Half whole wheat flour can substitute part of the all-purpose flour for a nuttier flavor and denser texture. Use an oiled metal pan or grease a glass pan to prevent sticking.
Ingredients
Bread:
- 1 ½ cups water warm
- 2 tablespoons olive oil plus more for drizzling in pan
- 1 teaspoon salt
- 1 tablespoon instant yeast see note for active dry yeast
- 3 cups all-purpose flour see note for whole wheat flour
- 1 cup Parmesan Cheese Asiago or Parmigiano-Reggiano cheese, shredded
Topping:
- 1 to 2 to 2 tablespoons olive oil
- 1 tablespoon dried herbs more or less or Italian herb/seasoning blend
- ½ cup Parmesan Cheese Asiago or Parmigiano-Reggiano cheese, shredded
Instructions
- Drizzle 1 to 2 tablespoon olive oil in the bottom of a 9X13-inch pan (I use a metal pan; if using a glass pan, you might want to decrease the oven temp to 350 degrees F - also commenters who have used a glass pan are reporting back that the bread sticks so consider also greasing with nonstick cooking spray and lining with parchment).
- In a large bowl, combine the water, olive oil, salt, yeast, flour and cheese. Stir with a wooden spoon or rubber spatula (or handheld dough hook; see pictures in the post) until thoroughly combined and no dry spots remain. The dough will be very wet and sticky.
- Scrape the dough into the middle of the prepared pan. Grease your hands and press the dough into an even layer (it doesn't have to be perfect but try to get it mostly even). Gently press your fingertips into the top of the dough to create little dimples (you can do this and add the toppings after it rises if you want the holes to be more pronounced). Drizzle with 1 to 2 tablespoons olive oil, sprinkle with herb seasoning and top with 1/2 cup cheese.
- Cover the pan and let it rise until puffy, about an hour. Preheat the oven to 375 degrees F. Bake for 35-40 minutes until golden and baked through. Let the bread cool for 10-15 minutes before removing from the pan (turn it out onto a rack or platter), break or cut into pieces and serve.
Notes
- When using active dry yeast, proof it in warm water until foamy before combining with other ingredients.
- Substituting half whole wheat flour works well; full whole wheat is untested.
- Adjust salt if your dried herb blend or Parmesan cheese is low in salt.
- Use olive oil in the pan to prevent sticking; glass pans may need extra greasing or parchment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings (9X13-inch pan of bread)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 195kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 396mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
