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Easy Tuscan Focaccia

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Easy Tuscan Focaccia

Easy Tuscan Focaccia recipe

 

Yield

30 servings

Prep

1 hrs

Cook

25 min

Ready

1 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 each yeast, active dry
quick rise, packaged
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1 ½ teaspoons salt
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4 ½ cups all-purpose flour
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½ teaspoon sugar
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1 x olive oil
or salad oil
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2 large garlic cloves
thinly sliced
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1 teaspoon rosemary leaves
dried
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½ teaspoon kosher salt
(optional)
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½ teaspoon black pepper
coarsely ground
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½ cup tomatoes
dried, in oil, drained
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1 each roasted red bell peppers
sliced
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1 x rosemary leaves
fresh, for garnish, optional
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Ingredients

Amount Measure Ingredient Features
1 each yeast, active dry
quick rise, packaged
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7.5 ml salt
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1.1 l all-purpose flour
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2.5 ml sugar
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1 x olive oil
or salad oil
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2 large garlic cloves
thinly sliced
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5 ml rosemary leaves
dried
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2.5 ml kosher salt
(optional)
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2.5 ml black pepper
coarsely ground
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118 ml tomatoes
dried, in oil, drained
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1 each roasted red bell peppers
sliced
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1 x rosemary leaves
fresh, for garnish, optional
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Directions

In a large bowl combine yeast, salt and 2 cups flour.

In 1-quart saucepan over medium heat, heat sugar, 3 tablespoons olive oil or salad oil, and 1¼ cups water until very warm (125-130 degrees).

With mixer at low speed, beat liquid into dry ingredients just until blended.

Increase speed to medium; beat 2 minutes.

Add ½ cup flour, beat 2 minutes.

With a spoon stir in 1½ cups flour to make soft dough.

Turn dough onto floured surface and knead until smooth and elastic, about 8 to 10 minutes, working in more flour (about ½ cup) while kneading.

Shape dough into ball; cover and let rest 15 minutes.

Grease and flour jelly roll pan; pat dough into pan, pushing dough well into corners.

Cover, let rise in warm place (80-85 degrees) until doubled, about 30 minutes.

While dough is rising, in small saucepan over medium heat, cook sliced garlic in 2 tablespoons olive or salad oil, stirring frequently until garlic is golden.

With slotted spoon, remove and discard garlic.

Preheat oven to 400℉ (200℃).

With fingers make deep indentations over entire surface of dough.

Drizzle garlic oil over dough; top with grated Parmesan cheese if desired, dried rosemary, coarse salt and coarse ground black pepper.

Bake 10 minutes.

Meanwhile, slice each dried tomato lengthwise in half.

Remove focaccia from oven; top with dried tomatoes and roasted peppers and garnish with fresh rosemary sprigs if you like.

Bake 5 to 10 minutes longer until bread is golden brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 5193% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1183mg 49%
Total Carbohydrate 36g 36%
Dietary Fiber 4g 17%
Sugars g
Protein 30g
Vitamin A 4% Vitamin C 5%
Calcium 3% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 
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