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When I was around 12, I decided I wanted to become a chef. I started researching schools, watching every cooking show PBS had to offer, and collecting recipes from various sources.
This focaccia bread is one of the first recipes I found. I have no idea where I discovered it, but I've since changed it up a little. Now it resembles that addicting bread they bring out at Macaroni Grill, and it's irresistible.
Plus, for a yeast bread it's simple and fairly quick. Only one short rise, and freshly baked bread is at your fingertips.
Everyone who eats it loves it. Tear off warm pieces, dunk them in olive oil with a little freshly ground pepper, and enjoy!
Makes 2 small or 1 large loaf
- 3 1/2 Cups Flour
- 2 tsp Salt
- 1 tsp Sugar
- 1 Tbsp Dried Yeast (Roughly 1 packet, plus 1 tsp more)
- 1 1/2 tsp Dried Italian Seasoning, plus extra for sprinkling
- 1 Cup Water
- 2 Tbsp Vegetable or Canola Oil
- 1 Egg
- 2 Tbsp Olive Oil, for brushing
- In a mixer, combine flour, salt, sugar, yeast, and Italian seasoning, and mix well.
- Heat water and vegetable (canola) oil in a small pan until it reaches 125 degrees.
- Add warm water mixture and egg to the flour mixture, and blend on low speed until moistened.
- Increase speed to medium, and beat for 2 minutes.
- Knead the dough for 5 minutes, either using a dough hook on the mixer, or by hand on a lightly floured surface.
- Cover the dough with a towel, and allow it to rest for 5 minutes.
- Shape the dough into 1 or 2 loaves and place them on a greased baking sheet. Press into rounds about 1" thick to make the loaves.
- Cover with a towel and let rise for 30 minutes.
- Brush the loaves with the olive oil, and sprinkle lightly with a touch of salt and some extra Italian seasoning.
- Bake in a preheated 400 degree oven for 25-30 minutes until golden brown. The smaller loaves tend to get done at 25, but if you make one big loaf, it will take longer.
- Let cool for a few minutes before breaking into it!