Try this Focaccia Bread recipe, or contribute your own.
Suggest a better descriptionCombine flour, dry yeast, sugar and salt in a large mixing bowl and stir until blended.
Combine water and 2 tablespoons olive oil in a 2-cup glass measuring cup OR microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture.
Fold over dough a few times, and then place in an oiled bowl (you can use ½ tablespoon of the olive oil) and cover. Allow to rise 6-8 hours on the counter, OR for 18-24 hours overnight in the fridge.
Generously oil a 13 x 9-inch pan and then pour the dough in. (Don’t worry if the dough isn’t even or filling the corners.) Cover with towel; let rise in warm place until it spreads naturally and rises again, about 2 hours.
Preheat oven to 400°F/200°C.
Using your lightly oiled finger, dimple the focaccia bread all over. Add the garlic pieces into a few of the holes evenly all over and sprinkle the italian seasoning and parmesan cheese all over. Drizzle the sea salt over too. Drizzle the remaining 2 tablespoons olive oil over the dough.
Bake for 30 minutes until golden brown on top. Remove from the oven. Cool slightly and top with more salt if desired, cut and serve with extra oil + balsamic vinegar for dipping. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (819g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1751 | ||
Calories from Fat: 307 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.1g | 45 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 22.1g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 8690.7mg | 300 % | |
Potassium 858.3mg | 23 % | |
Total Carbohydrate 308.4g | 91 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 293.7g | ||
Protein 47.3g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1751
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