How long to bake focaccia bread

It was a hit with my family, but next time, I would add more than 1 tsp. I used 1 Tbs. Placed all of this in my bread machine dough cycle , and forgot about it. After the machine beeped, took the dough out and proceeded with the focaccia as instructed.

Sprinkled cornmeal on the bottom of my baking sheet before placing dough on top, shaped, and used toppings. Sprinkled with the 2 cheeses, tomatoes, garlic, and olives. Baked in the oven at F. Family devoured the whole thing! This is such a great tasting, easy to make, bread! I make the dough in the morning, then after it rises, I punch it down, throw it in a lightly floured ziploc, and put it in the refrigerator until I'm ready to make it! It has come out great every time I've made it.

And my 2 year old loves it too! So delicious and easy. I added 1 tablespoon of salt instead of 1 teaspoon, sprinkled rosemary and sea salt on top of the bread and left off the mozzerella cheese. I also put a little cornmeal on the pan before putting the dough on. I served it with olive oil and balsamic vinegar to dip it in and it was just as good if not better then the focaccia bread I get from the bakery.

It comes out flatter then most loaves almost like a thick pizza crust so you wouldn't be able to make a good sandwich unless you cut off a big piece and sliced it through the center. It would make a great pizza crust too.

I can't wait to try that next time. No need to buy focaccia bread again! I have made this bread about 50 times and every time it comes out wonderfully!!! It is so simple and fast and is sooooo moist and flavorful.

I like to add diced kalamata olives to the bread dough and top it with finely sliced tomatoes and grated parmesan cheese. Today, I used it to make assorted finger sandwiches for my friends and they just couldn't get enough!

It was a beautiful presentation. Thank you for sharing this wonderful recipe! This made a very nice focaccia. I have been making bread for years and I noticed some errors in the instructions.

Some others have called it proofing but when you place the yeast in water and it foams up it is blooming. This is necessary because the yeast is in a suspended state when it is dried. Only the "fast acting" powder yeast may be added directly to the dry ingredients. You will have some oven spring where it grows a little in the oven, and once it hits about F the yeast dies and the bread sets its shape.

All Reviews for Focaccia Bread. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes?

Thanks for adding your feedback. Marcia W. I made this exactly as stated. It is fantastic! Chef John I so appreciate your videos.

You get to the point but you don't overlook anything and you have a great sense of humor! Loving learning from you! Maira Penna. Very nice and authentic tasting. Family loved it. All that olive oil made the difference, the focaccia tasted rich and delicious, I used sea salt in the recipe as well and thought it could have turned out just a tad more seasoned, but maybe if you use table salt you get the right amount.

It was easy and turned out really great. Just a tad too salty. Ill definitely make this again but of course with a little less salt: Read More.

Don't let the length of preparation in this recipe discourage you from making it. This is wonderful bread. Watch the video and follow along, you won't be disappointed. Check oil But seems like 9 tbsps if you follow recipe to a T. I stopped adding. Booksie B. This was very good! Was easy to make and tasted so elegant.

However it did not keep very well. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. I had tried it with regular supermarket flour, and, no slam at Pillsbury, there's no comparison. Ill definitely make this again but of course with a little less salt:.

Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close this dialog window Successfully saved.

All rights reserved. Close this dialog window View image. As a rule, focaccia is very easy to make. But depending on the recipe you follow, the bread can turn out tough and dry, or thick and heavy. My recipe produces the same focaccia I enjoyed while visiting Italy.

After 15 minutes, rotate the pan to ensure even baking. Check the dough after another 7 minutes. Different to the Focaccia bread, Ciabatta can be compared to a French baguette.

Spinach and Garlic Focaccia Once again, a sprinkle of parmesan cheese just before the focaccia finished baking goes well with this focaccia meal but is not entirely necessary. Your email address will not be published. How much water do I use for 2 cups of rice? What is the Ratio of Water to Rice?

The basic water to white rice ratio is 2 cups water to 1 cup rice. You can easily, double and even triple the recipe; just make sure you are using a pot large enough to hold […].

How do you heat up chimichangas? How to Reheat a Chimichanga.