Basic Focaccia

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Basic Focaccia

star rating (9) rate this recipe »
Published prior to 2008

The predecessor of Pizza in Italy was a flat bread called "Focaccia" which is used both as an appetizer (an antipasto, the course before the pasta) or as an accompaniment to a main meal.

Large or Small* Machine
1 cup water, warm
3 tablespoons olive oil
3 cups King Arthur Unbleached All-Purpose OR Unbleached Special Bread Flour
2 teaspoons salt
5 teaspoons italian seasoning, heaping
2 teaspoons active dry yeast

Place all of the ingredients into the pan of your bread machine. Program for Dough or Manual, and press Start.

*If you're using a small (1-pound) bread machine, remove the dough from the machine at the end of the second kneading cycle, and transfer it to a lightly greased bowl to rise for 1 to 1 1/2 hours.

At the end of the cycle, remove the dough from the machine and punch it down. Roll it out to form a rectangle, and transfer it to a cookie sheet, 10 x 15-inch to 12 x 18-inch. Pat the dough into the pan. Make indentations in the dough with your fingertips, about an inch apart, and drizzle sparingly with olive oil.

A plain focaccia can be topped with a light sprinkling of salt and pepper. Other toppings may include browned onions, fresh garlic, goat cheese, pesto, fresh sage and bacon, potatoes and rosemary, sun-dried tomatoes, Gorgonzola cheese, olives, or any combination of those or other ingredients of your choice.

Let the focaccia rise for half an hour to an hour. This will make a lighter bread. Bake the focaccia in the preheated 450°F oven for 15 to 20 minutes, or until lightly browned. Drizzle with extra-virgin olive oil, and serve. Serves 6 to 10.

Nutrition information per serving (1 plain piece, 1/10 of loaf, 68g): 159 cal, 4g fat, 4g protein, 26g complex carbohydrates, 1g dietary fiber, 427mg sodium, 76mg potassium, 1mg vitamin C, 2mg iron, 79mg calcium, 40mg phosphorus.

Reviews

1
  • star rating 11/01/2013
  • Steve from PA
  • This was simple and tasted fabulous. Topped with garlic, olive oil, and grated parmesan. Baked in a pizza oven with a hearth temperature of 550 deg. Took approx 7 minutes for internal temp to reach 200 deg. Turned out great!!
  • star rating 10/19/2013
  • Debbie from Arizona
  • This recipe (and using King Arthur flour) is the best I have ever used. Our favorite topping is sundried tomatoes and caramelized onions. But we have also used roasted garlic and kalamata olives.
  • star rating 05/01/2013
  • one of the bests from Geogia
  • I love it. I made it few days ago' and it was a big success. I am italian and i give this focaccia 2 thumbs up!
  • star rating 03/19/2013
  • Angie from Concord, CA
  • This bread is outstanding! I love that the recipe yields a large loaf even though I am using my 1 lb bread machine. The dough came out perfect and the bread was exactly the right texture and softness, exactly how I remember focaccia from my days at an Italian Deli. My new go-to, I can't wait to play with the herbs and toppings! I didn't have Italian Seasoning, so I did 1 scant tsp of marjoram, basil, oregano and sage; and 1/4 tsp of sage along with a little garlic powder.
  • star rating 12/21/2012
  • k8tdid from KAF Community
  • Wow! I'm an experienced baker, but a novice yeast user. I never thought I could make Focaccia. This is so easy & delicious. I used 2 C bread flour & 1 C whole wheat pastry flour, reduced the Italian seasoning to 4 TB & brushed the top with olive oil & minced garlic. Tasted as good as my favorite bakery. Thanks so much a perfect recipe!
  • star rating 06/04/2012
  • Nina Guerra from KAF Community
  • It's wonderful we can use our bread machine to save time and make delicious breads without a lot of effort... I had no italian seasoning on hand so i mixed just dry oregano and once on the baking sheet, i brushed the uncooked focaccia with olive oil combined with a crushed garlic clove, then i topped it with shredded parmesan and some pepper. Also i softened some butter and added another crushed garlic clove and some fresh parsley and used this butter to spread on the cooked focaccia. It was delicious and I got a lot of compliments from my beloveds, this recipe is a keeper and great for our pasta nights! I froze the leftovers and by the end of the week i'll just reheat them in my toaster oven... Thanks KAF team for so wonderful recipies, i've tried some and they are just great, in a couple of days i´m making the cream cheese carrot cake muffins, so see you later with another review!!
  • star rating 06/27/2011
  • lanaikaila from KAF Community
  • This is prob. the easiest and best focaccia recipe I've used. I add fresh chopped tyme or rosemary to the dough during the second mixing in my bread machine. I've used this for sandwiches as well as splitting the bread in the middle and topping it with sauce and cheese for pizza. As a bonus I put it in three mini pizza pans and make three separate loaves and can share with my friends.
  • star rating 03/02/2011
  • mary-beth from KAF Community
  • So simple and so good. I put all of the ingredients in my bread machine, went for a walk and when I got back it was ready to form,rise and bake in time for dinner. It's not as soft as the focaccia I generally buy but it was great for soaking up juices from the Portuguese Chicken we had for dinner and then split in half and lightly toasted in place of a bagel thin for breakfast. Thanks for all of these great bread machine/oven baked breads!
  • star rating 03/18/2009
  • Nancy from Melbourne, FL
  • Great flat bread. I used half KA bread flour and KA all purpose flour. My husband said of all the crazy breads I bake, this one was the best. (This week I have made the Maple bread, Oatmeal bread and the Hot Cross buns.) Another winner from King Arthur Flour.
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