A thick, airy, flat Italian bread that can be sprinkled with some savory ingredients, this Zesty Focaccia bread will be a great alternative to your new garlic bread or rolls. Really delicious!
What’s better than homemade bread? How about this very simple Zesty Focaccia bread? Perfect as a snack, as an appetizer, with soups, salads, and when split down the middle, it’s a great way to improve your sandwich-making skills.
Special thanks to Rachel for letting me contribute to Full Time Chef here today.My name is Kevin and you can find Kevin is cooking.
Whether in the kitchen or on the grill, you’ll find me making midweek quick meals, comfort food, and delicious desserts. Inspired by the International Pantry, I’m passionate about creating delicious meals that alternate between health-conscious and indulgent – because life is too short to be boring!
Which brings me to this bread. Crispy on the outside, light and fluffy on the inside. Another that will satisfy a crowd and is a great alternative to the usual garlic bread or dinner rolls.
With just six ingredients to make the dough and 5 minutes of kneading in the mixer, this is an incredibly easy bread to make.
This is a fun recipe to make with the kids, too! Once the dough has risen, you can press it down and spread it out on a rimmed baking sheet or jelly roll pan. Use your hands to start pressing it out to fit the pan, spreading your fingers and making holes all the way through the dough. Let it rise again, sprinkle some coarse sea salt on top, or as I do here, and bake.
I decided to use some marinara sauce I had on hand and spread it over the dough. A handful of sliced olives, Italian seasoning, Parmesan, and pine nuts make this a great snack with friends at a recent get-together.
Think of this as a lazy way to get some bread on the table without making the rolls individually. Like pans, cookie sticks, no personal scoop here.
Spread the greased dough in the pan and stretch. Poke holes in it. That’s what makes for those lovely nooks and crannies.
This is also great for making sandwiches.
I like to slice the bread horizontally down the middle and load all the toppings.
This could even be served with Rachel’s super easy olive oil pasta, Lasagna Stuffed Chicken or Italian Stuffed Chicken. I hope you give it a try and enjoy it!
To learn how to make my Amazingly Easy Zesty Focaccia Bread, watch the video below!
What’s better than homemade bread? How about this very simple Zesty Focaccia bread? A thick, fluffy, flat Italian bread that can be topped with a savory topping, making it a great alternative to your new garlic bread or rolls. Prep time includes the time the bread rises.
- 1 3/4 cup warm water
- 2 1/2 teaspoon active dry yeast see note 1
- 1 tablespoon sugar
- 5 cup flour
- 1 tablespoon kosher salt
- 3/4 cup olive oil Divided into
- 1 cup Italian Tomato Sauce
- 1 cup parmesan cheese
- 4 ounce sliced olives
- 1/2 cup toasted pine nuts
Combine warm water, yeast (see note 1), and sugar in a small bowl. Place the bowl in a warm, draft-free place until the yeast is bubbly and fragrant, 15 minutes. (see note 2) At this point, I usually set the oven to 200°F for a few minutes to preheat, then turn it off before I start making the dough. This is where I let the dough rise (see note 3).
In the bowl of a mixer fitted with a dough hook, on low speed add the flour, kosher salt, 1/2 cup olive oil, and yeast mixture. Once the dough is kneaded, continue kneading on medium speed for 5 to 6 minutes until the dough is smooth and soft.
Transfer dough to a clean floured surface and knead 1 or 2 times by hand. If the dough is really sticky and sticky, sprinkle it with flour.
Lightly coat the inside of a mixing bowl with olive oil, then add the dough to the bowl. Cover with plastic wrap and let stand in a warm place until the dough doubles in size, at least 1 hour. (see note 3)
Grease a rimmed baking sheet or jelly-roll pan with remaining 1/4 cup olive oil. Place the dough on the jelly roll pan and start rolling it out with your hands to fit the pan, spreading your fingers and making holes all the way through the dough.
Let the dough rest in a warm place until it doubles in size, about 1 hour. While the dough rises a second time, preheat the oven to 425°F.
At this point, either sprinkle the tops of the focaccia with some coarse sea salt and drizzle them lightly with a little oil, or add toppings of your choice (see note 4). Bake the dough for about 25 minutes. Remove from the oven and let cool before cutting and serving.
1. A quarter-ounce (7-gram) packet of active dry yeast contains about 2-1/4 to 2-1/2 teaspoons. Since the yeast is packaged by weight rather than volume, the measurements are not exact. A quarter ounce (7 grams) of yeast packet is enough to leaven 4 cups (about 1 pound) of flour.
2. I put the bowl in the microwave, but don’t open it.
3. Turn on the EMPTY dryer for 2-3 minutes to heat up. When stopped and heated, carefully place the covered dough bowl in and close the door. Do not turn on the dryer again! Tip from Nagi on @RecipeTin Eats.
4. As shown in the video, I lightly brushed marinara sauce on top and added olives and cheese.
Serve: 1G | Calories: 183kcal | carbohydrate: twenty oneG | protein: 4G | fat: 8G | Saturated fat: 1G | cholesterol: 2mg | sodium: 486mg | Potassium: 71mg | fiber: 1G | sugar: 1G | Vitamin A: 95unit | Vitamin C: 0.7mg | calcium: 58mg | iron: 1.4mg