January 06, 2013

Focaccia Bread

My husband likes pasta, you would think he has some Italian in him.... I was getting ready to make pasta for supper when I remembered an old place we used to go out to eat; an Italian restaurant that would always start you off with some delicious, in-house baked focaccia bread, they would bring out to the table, along with olive oil and balsamic vinegar that would be poured out simultaneously into a small plate for dipping the bread into. Something to nibble on while waiting for food to come...I thought why not make some focaccia bread at home...(Can you tell, I don't go out much any more? :-))

This is an easy and delicious focaccia bread recipe and a great alternative for garlic bread or for dipping. Try it, if you like,  with one of my favourite pasta dishes, Pasta Primavera.

Hope you enjoy it, and if you do, drop me a line and tell me about it.


1/2 cup warm milk
2-1/4 tbsp. active dry yeast
1 tsp. sugar
3 tbsp. margarine, at room temperature
1 tbsp. sugar
1 cup water, lukewarm
1/2 cup whole wheat flour
2 to 2-1/2 cups all purpose flour
1-1/2 tsp. salt

2 tbsp. pure olive oil
3 tbsp. grated Parmesan cheese
1/2 tsp. dried rosemary, crushed
1/2 tsp. Italian spices
1/2 teaspoon garlic salt (or more to taste)
In a small bowl dissolve yeast and sugar in the warm milk. Set aside until foamy.

In a large mixing bowl mix together margarine, sugar, and water; add yeast and beat to mix. Add the whole wheat flour and salt and mix well.

Add 1-1/2 cups all-purpose flour and beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 5 minutes.


Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20-30 minutes.


Press dough into a lightly greased 15-inch x 10-inch baking pan. Cover with a kitchen towel and let rise in a warm place for 20-30 minutes.


Once had time to rise, using a wooden spoon handle, make indentations at 1-inch intervals. Brush dough with olive oil; sprinkle with Parmesan cheese, rosemary, Italian spices and garlic salt.

Bake at 350° for 12-15 minutes or until lightly browned. Cool slightly before cutting.

Makes: one flat bread

Happy Baking!

Leia’s Culinary Treasures

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