Focaccia Bread {Fast}


A few months ago Eric and I went out for dessert at Magleby’s, a local restaurant famous for its breadsticks. They are quite delicious, but it’s a stretch of the imagination to even call them breadsticks; ovals of Italian-y dough fried in a vat of oil and smothered with parmesan is more like it. Not that I’m complaining.

They give you a complimentary breadstick upon your arrival, so Eric and I each had one, even though we were just there for dessert. Apparently that wasn’t enough for him though. There was a couple sitting at the booth across from us. We saw the waiter bring out their breadsticks. We saw that the woman did not even touch her plate. We saw them pay for their meal. We saw them walk out the door. Can you see what’s coming?

Oh yes he did. (No, it wasn’t me, I have at least some boundaries.) But I will admit to being the accomplice; I acted as eagle-eye look out. (For waiters, of course, who might kick us out of the restaurant if they caught us stealing food from other people’s tables.) Sometimes you think your husband is just so mature, and then you realize that he is still a 15-year-old food-napper at heart.

That story still doesn’t beat my sister’s though. One time in high school she was at a diner with some friends. (Including some boisterous teenage boys, I might add.) The people at the table next to them had their food brought out, but before they even touched it, they left the restaurant. My sister and her friends couldn’t believe it. How could you just leave all that food without eating any of it? So naturally they started picking at the fries. It was really awkward when they discovered that the people had only left for a smoke break.

This Focaccia bread is simply outstanding and outstandingly simple. It takes less than 45 minutes start to finish, which, for a yeast bread, is quite an accomplishment. It goes well with any Italian-type meal. Or pretty much anything, really. I like to split the bread in half and use it for gourmet sandwiches. Enjoy!

Focaccia Bread


Source: adapted from Allrecipes.com

2  and 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup warm milk

2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 cup mozzarella

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and milk.

When the dough has pulled together, turn it out onto a lightly floured surface, and knead for about 5 minutes, or until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

Bake in preheated oven for 11-14 minutes, or until golden brown. Serve warm.

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Comments

  1. says

    I loved both those stories! So funny! I will make this one day, perhaps when Rach or Amy are visiting some time…so we can all enjoy it’s certain deliciousness! :)

  2. janice says

    i would be so tempted to do the same thing, but i’d be so afraid i’d get caught! and by ‘caught’ i mean if anyone at all saw me do it… this looks like a fairly approachable yeast bread – did you knead by hand or with the kitchen aide?

  3. Sarah says

    This bread is a life saver. I have made it many times since reading this but I forgot how it is SO FAST. Dinner needs to be ready in half an hour (which I totally forgot about until JUST NOW)? No problem! Grilled veggie sandwiches coming right up! Awesome.

  4. says

    I just made this tonight. Note to self: ALWAYS double the recipe because it’s freaking delicious. And because it’s so fast and easy, I’m seriously considering making these tomorrow for the Blue and Gold banquet. But I don’t know if I want a dozen cub scouts fighting over them. But if I do make them I’d get to eat them again. Decisions, decisions.
    Ami recently posted…Flashback Friday: Falling in love and being in love.My Profile

  5. Janet says

    This looks so good! I have never made a focaccia bread before – could you tell me about how big the rectangle of dough should be after you pat it down to 1/2″ thick on the baking sheet? Thanks!

    • says

      Hmmm. I’ve never measured or anything but I would just spread it out to the size of whatever pan you are using. I usually do it on a 11×17 pan I think. It should work just fine! Enjoy! I love this bread!

  6. Mindy Owen says

    do you think I would be able to do this on the dough cycle on my bread maker? I don’t have a kitchen aid yet, and HATE kneading by hand…..

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