Easy Focaccia For Panini

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Easy Focaccia For Panini

star rating (8) rate this recipe »
Published prior to 2008

Here's the bread -- you pick the fillings!

3 cups Mellow Pastry Blend*
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 1/2 cups warm water
1 teaspoon baking powder

*Or use our all-purpose flour, increasing the water by 2 tablespoons.

Combine all of the ingredients, beat for 5 minutes with an electric mixer set at medium speed, and let rest at room temperature, covered, for 1 hour, or until it's bubbly.

Scoop the sticky dough/batter into a lightly greased 9 x 13-inch pan. Cover the pan, and let the dough rise for 1 hour, until it looks bubbly.

Bake the focaccia in a preheated 400°F oven for 25 minutes, or until it's golden brown. Sprinkle it with freshly grated Parmesan cheese, coarse salt, and/or fresh rosemary about 5 minutes before the end of the baking time, if desired. Remove focaccia from the oven, remove it from the pan, and let it cool on a wire rack. To make panini, cut it into squares, slice, add fillings, and grill. Yield: about 6 large servings.

Serving size 1 square, about 4 1/2 inches: 240 cal, 5g fat, 6g protein, 42g complex carbohydrates, 2g dietary fiber, 527mg sodium, 58mg potassium, 2mg iron, 1mg calcium, 40mg phosphorus.

Reviews

1
  • star rating 08/09/2012
  • luv2cook44 from orange county, ca
  • I can't remove the focaccia from the pan. I did oil the pan like the recipe states.
    I'm sorry for the difficulty. This could have to do with the type of pan you are using. It may be helpful to line your pan with parchment before greasing and baking. ~Amy
  • 05/08/2012
  • kaf-sub-rek290 from KAF Community
  • Is there a way to make this without an electric mixer?
    Use an electric mixer or stand mixer to make your life simpler, and stir by hand if you are looking for a workout! Happy Baking! Irene @ KAF/strong>
  • star rating 03/19/2012
  • Smitha from MA
  • It was really easy and tasty. I didn't have time to wait for 1 hour . So I waited only 1/2 hour and then I spreaded it nicely in the 13x9 glass dish and slept (may be around 10 or 11 pm. Morning 4:30 I baked it and it was very nice. Now I can make this anytime I want. I have tried the blitz foccacia and light foccacia before. But I think this is the easiest and I could make Panera bread's frontega chicken with this Focaccia. My kids also loved it. And I love King arthur flour, and their recipes . Thank you very much for such an easy and tasty recipe.
  • star rating 11/19/2010
  • Fitz from Ohio
  • a perfect palatte for panini. I just used AP flour and the extra 2 Tbsp water. Turned out golden and 1 inch thick. Enough texture to hold the fillings, tasted great and looked pretty on the plate. Can't beat it for ease and effectiveness.
  • star rating 05/18/2010
  • martha from pennsylvania
  • very easy to make, nice texture, but the toppings added on near the end of the baking time just fall off(I added rosemary and coarse salt) maybe they should be added on when put in the oven, like the blitz bread. I will try that next time. It made good paninis and was good buttered and toasted on the grill pan the next day for breakfast
  • star rating 04/28/2010
  • Lorena from chicago
  • Very easy to make! I love this recipe. The first day my family ate it warm out of the oven with dinner. The leftover was used to make panini sandwiches the following days.
  • 09/05/2009
  • Pamela from Illinios
  • I just have a question about this recipe. I have not made it yet but want to very much. You say to use a 9x13 pan. Do you mean a sheet pan (which is very hard to find that size) or a reguluar 9x13 pan that you would use to make brownies or cakes and such. Also do you recommend glass or aluminum. Does it matter which? Thanks!!
    Pamela - Yes, use a brownie pan or a lasagna pan. It can be glass or aluminum. Glass will brown faster on the bottom. It does not matter which you choose to use. Elisabeth @ KAF
  • star rating 03/19/2009
  • debbie lee from philippines
  • very easy and very good. the whole family loved it. the crust if just right - chewy and not dense. my one question - in your recipe for blitz bread you used 1 tbsp yeast while in this one you used a combination of baking powder and yeast. may i know why the difference?
    The baking powder will give this an extra boost in the rise. Joan @ bakershotline
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