Foccacia is a flat, rustic Italian herb bread that travels beautifully to picnics and the beach. Also makes a great appetizer!
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Marie’s Foccacia

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Rest Time 2 hrs Total Time 2 hrs 25 mins
Servings: 10
Best Season: Suitable throughout the year

Ingredients

DOUGH:

Topping:

Instructions

Making the dough

  1. Bread machine method:
    • Place all ingredients in bread machine pan, select Dough setting, and press Start. 
      • When dough has risen long enough, the machine will beep. 
    • Turn off bread machine, remove bread pan, and turn out dough onto floured or oiled countertop or cutting board.
  2. OR mixer method:
    • Warm water to 105-115 degrees and add yeast and ½ tsp sugar. 
    • Let proof. 
    • Then add to mixer along with salt, oil, oregano and enough flour to make soft dough. 
    • Knead until soft and elastic. 
    • Place in greased, large bowl.  Cover. 
    • Let rise in warm place till double in bulk. 
    • Turn out dough onto floured or oiled countertop or cutting board.

After the dough has risen...

  1. Assemble the foccacia
    • Oil or sprinkle cornmeal on large 15 x 10 x 1 inch pan or pizza pan. 
    • With your hands, gently stretch and press dough to fit evenly into pan.  Cover and let rise until doubled.
    • Preheat oven to 450.
    • With two fingers, poke holes all over the dough. 
    • In a medium bowl, combine the oil and garlic; drizzle over top of dough.  Sprinkle with cheese and parsley and other spices.
    • Bake 15-20 minutes until brown.  Remove from oven.  Cool on wire rack or cut into squares and serve warm. 
    • Wrapped in plastic, it will keep fresh at room temperature for 2-3 days.
Keywords: bread, marie, appetizer, homemade
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