Italy Focaccia
The Italian flatbread focaccia is similar in style and texture to pizza dough, but can be used as sandwich bread, a side dish, or an appetizer topped with onion, cheese, and/or meat. A light and fluffy bread, focaccia is typically topped with olive oil prior to baking to preserve moisture. The basic recipe for focaccia is believed to have originated with the Etruscans or ancient Greeks.
Prep Time
45 minutes
+ 35 minutes resting
+ 35 minutes resting
Cook Time
15 minutes
Total Time
1 hour 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 packet active dry yeast
- 1 cup (240 ml) warm water
- 2¾ cups (330 g) all-purpose flour
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) white sugar
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) dried oregano
- 1 dash ground black pepper
- 1 Tbsp (15 ml) vegetable oil
- 2 Tbsp (30 ml) olive oil
- 2 Tbsp (11 g) parmesan cheese, grated
- 1½ cups (170 g) mozzarella cheese, shredded
Directions
- In a small bowl, mix yeast and water. Let stand for 10 minutes, until frothy.
- In a large mixing bowl, combine flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper. Stir well.
- Add yeast mixture and vegetable oil to dry ingredients and combine.
- When ingredients form a dough, turn out onto a lightly-floured surface and knead until smooth and elastic.
- Transfer dough into a large, lightly-oiled bowl and turn dough to coat with oil on all sides.
- Cover bowl with a damp kitchen towel or cloth and let dough rise in warm place for 25 minutes.
- Preheat oven to 425°F (220°C) and grease a baking sheet.
- Remove dough from bowl and punch down to remove air bubbles.
- Place dough on prepared baking sheet and shape dough into a rough half-inch (13-mm) thick rectangle.
- Using knuckles, make indentations in dough about a half inch (13 mm) apart, then prick dough with a fork.
- Brush top of loaf with olive oil, then sprinkle with parmesan cheese and mozzarella.
- Bake for 13–15 minutes, until golden brown.
- Remove to a wire rack to cool before serving.
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