Focaccia Bread

February 13th, 2008 by Jeff in Side Dishes

We have been making a lot of Focaccia bread lately. When we make spaghetti, we make Focaccia, when we just want a warm snack, we make Focaccia. If I am bored and want to make a bread, I make Focaccia. It is really one of the more flavorful types of bread out there and fortunately it is easy to make!

You can use Focaccia bread for many occasions, and lately I have been using it when I would normally make garlic bread. Its rich flavor and wonderful toppings are just what the doctor ordered some days.


  • 3 – 3 1/2 cups of all purpose (non-rising) flour.
  • 2 teaspoons active yeast.
  • 1 tablespoon salt.
  • 2 tablespoons honey.
  • 1/4 cup extra virgin olive oil.
  • 1 cup of warm water.
  • 2 large sprigs of fresh rosemary (about 2 tablespoons), lightly chopped.
  • 3-4 garlic gloves, minced.
  • Salt, pepper.
  • 1/4 cup shredded Parmesan cheese.
  • 1 small onion diced.
  • cornmeal.

In a mixer you want to add a cup of warm water, around 95 – 100 degrees. Add the honey and the yeast and then stir together. Let the yeast proof while you get the other ingredients together (about 10 minutes).

Using dough hooks on your mixer, add the flour until mixed with the water. Add the salt, and the 1/4 cup of olive oil. Mix until a ball forms. On a floured surface, knead the dough for about 5 – 10 minutes. Shape into a ball and place in a oiled glass bowl. Make sure the oil (preferably olive oil) coats the dough. Cover the bowl and let rise in a warm place for about an hour or until it doubles in size. If you have a gas stove, just put it in the oven with the pilot light on. If you have an electric stove, put bowl on the burner where the oven vents (there will be a hole under the burner that leads to the oven). Turn the oven on its lowest setting.

After it has risen, knead the dough on the floured surface for another 5 – 10 minutes and place back in the bowl and cover. Let rise in a warm place until it doubles in size, about an hour.

Cook the onion in some olive oil in a small skillet on low until it caramelizes, about 15 – 20 minutes.

Preheat the oven to 400 degrees.

Using a rolling pin, roll out the dough into a large oval. Place some cornmeal on a cookie sheet along with some olive oil. Place rolled dough on to the cookie sheet and brush lightly with olive oil.

Season with salt and pepper, and then sprinkle with the garlic, rosemary and then the onion. Sprinkle with the cheese. Bake at 400 degrees for about 20 – 25 minutes. Cut into strips and serve warm.

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