Focaccia Bread
This easy Focaccia Bread recipe is simple enough for the novice bread baker without kneading and a short rise time. Added pesto gives this classic a delicious twist!
Servings: 10
Ingredients
- 3 1/4 cups all-purpose flour , spooned and leveled
- 2 1/4 teaspoons (1 packet) dry instant yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 1/2 cups water
- 3 tablespoons extra virgin olive oil , divided
- 2 tablespoons pesto
- 1 tablespoon grated Parmesan cheese
Instructions
- Coat a 13x9 baking pan with nonstick spray. Set aside.
- In a large mixing bowl, whisk together the flour, dry yeast, sugar, and salt until combined.
- In a 2-cup glass measuring cup OR microwave-safe bowl, combine water and 2 tablespoons of the olive oil. Microwave on HIGH in 15 second increments until warm but not hot to the touch (110 degrees F). (It usually takes me 4 cycles.) Add to the flour mixture and stir with a wooden spoon until blended.
- Spread the dough into the greased pan. Cover with a clean tea towel; let rise in a warm place until doubled in size, about 30 minutes. (Could take longer depending on the temperature and altitude of your home.)
- Using a lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 1 tablespoon olive oil; then loosen up the pesto and gently spread it over the top, followed by sprinkling the Parmesan cheese.
- Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
- Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping, if desired.
Video
Nutrition
Calories: 212kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 272mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg