I am a huge fan of focaccia bread. We were at Disneyland a couple years ago and I ordered a turkey sandwich on rosemary focaccia bread. I though that sounded gourmetishly (is that a word?) good. It was is HEAVENLY. Ever since I’ve been a huge fan of this form of bread and Disneyland Cuisine for that matter. They have so many great food choices for the vegetarian or health conscious eater. I’m very proud of them. Anyways, I saw this recipe for focaccia bread in my trusty old Taste of Home magazine. I used the basic recipe and tweaked it to make it my own. I am superbly happy with the results and will make this a regular in our dinner rotations. I have big plans to make a turkey sandwich with the leftover’s. They are just calling out for it!
Adapted from Taste of Home
Herb & Cheese Focaccia Bread
- 2 1/4 tsp. or one packet of active dry yeast not quick rise
- 1 cup warm water 110-115 F
- 2 Tbsp. olive oil
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. dried parsley
- Dash of Pepper
- 2 to 2 1/2 cups flour I used half white wheat flour & half all purpose mixed
- 1/4 cup mozzarella cheese
- 1 Tbsp. grated Parmesan cheese
In a large mixing bowl, dissolve yeast in warm water for 5 minutes.
In the meantime mix salt, sugar, garlic powder, oregano, basil, parsley, and pepper in a little bowl.
After yeast is dissolved, add the olive oil, spice mixture, and 1 1/2 cups of the flour. Beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Knead with dough hook for about 6-8 minutes OR alternatively turn onto floured surface and knead by hand until smooth and elastic.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1 hour.
Punch dough down. Cover and let rest 10 minutes. Shape into a 13x9 inch rectangle. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 400 F
With fingertips, make several dimples over top of dough.
Brush with oil; sprinkle with cheeses and bake for 20 minutes or until golden brown.
Remove to wire rack.