Focaccia Sticks

star rating (5) rate this recipe »
Recipe photo

Focaccia Sticks

star rating (5) rate this recipe »
Published prior to 2008

This light-textured, chewy bread goes wonderfully well with stew.

Dough
3 1/2 cups King Arthur Pizza Blend Flour
1/4 cup potato flour or 1/3 cup dry potato flakes
1 tablespoons Pizza Dough Flavor (optional, but good)
1 1/4 teaspoons salt
2 teaspoons instant yeast
2 tablespoons olive oil
1 1/2 cups lukewarm water

Topping
1 to 2 tablespoons olive oil
Pizza Seasoning or seasoned salt
Freshly grated Parmesan cheese

Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—until you have a soft, smooth dough. Place the dough in a lightly greased bowl, and allow it to rise for 1 1/2 hours. Gently deflate it, and transfer it to a lightly greased or parchment-lined baking sheet.

Pat the dough into a 9" x 12" rectangle. Brush it with olive oil, and sprinkle lightly with seasoning and freshly grated Parmesan cheese. Gently drape it with lightly greased plastic wrap, and set it in a warm place to rise for 30 minutes. Use your fingers to gently dimple the dough every 2 inches or so.

Bake the focaccia in a preheated 425°F oven for 18 to 20 minutes, until it's golden brown. Remove it from the oven, and cool it on a rack before cutting into sticks. Yield: About 18 sticks.

Tip: For extra light and airy sticks with crackly-crunchy crust, set a baking stone in the middle of your oven before preheating. Place the prepared focaccia on a piece of parchment, and when you’re ready to bake, transfer it to the hot stone — either with the help of a large peel or an upside-down baking sheet. Bake for 15 to 17 minutes, and finish according to recipe instructions.

Reviews

1
  • star rating 11/29/2013
  • Oh Yummy from KAF Community
  • From Previous Post: Potato Flour Substitution- 1) 1/2 cup potatoes (mashed) 2) Decrease water by 1/4 cup: (Use 1 1/4 c. water instead of 1 1/2 c. water)
  • star rating 11/25/2013
  • Oh Yummy from KAF Community
  • Yum ....This recipe is a keeper! I tripled the recipe & served a large group with "Pizza dip" as an appetizer - also. the next day with soup as a 'dipper'. Freezes well, if you want to make in advance. SUBSTITUTIONS: At this time, I live outside the US so don't have access to KAF products.......Substituted 1/2 cup potatoes (mashed) for the potato flour / flakes. I mixed the potatoes in with the lukewarm water before adding the other ingredients. Also, added 1/4 tsp. garlic powder & 1/4 tsp. onion powder in place of the pizza dough flavor. More people should try this to add more ratings:). This recipe should be one of the KAF favorites!
  • star rating 11/08/2010
  • Stephanie from Columbus, OH
  • Followed the recipe as written and kneaded with my mixer. This recipe is easy and produces a great bread! Soft and chewy and much better than I would have been able to buy at my grocery store bakery! I topped it with EVOO, Italian Herbs, and Parmasean cheese and used it to dunk in a rustic Tortellini-Sausage soup. YUM!
  • star rating 11/01/2010
  • Marisa from Madrid
  • I have done it twice. The first time i follow the recipe and it is as good as it looks. The second time I was in a hurry, so I substitute the yeast for 2 teaspoons of instant dry yeast and put it all in the bread machine, program Express, and used oil, anchoves, salt and lemon zest as topping. It was delicious as well!!
  • star rating 11/11/2009
  • Molly Brown from Lynden, WA
  • Quick, easy, and absolutely wonderful. I brushed the top with olive oil and sprinkled it with rosemary, pepper, and Maldon salt. It is perfect with soup!
1