Ingredients

2 1/4 teaspoons yeast ( one pkg .25 oz . )
1 teaspoon sugar
1 1/4 cups warm water
2 3/4 cups unbleached flour
6 tablespoons olive oil
1/2 teaspoon salt
4 tablespoons parmesan cheese , freshly grated
1/2 teaspoon dried rosemary , crushed
1 tablespoon cornmeal
2 teaspoons kosher salt
1/2 teaspoon black pepper
Focaccia is a traditional Italian bread that has become popular worldwide. This recipe for Debbie's Focaccia is a flavorful and easy-to-make version that can be served as a side dish or as an appetizer with dips like hummus or baba ghanoush. The bread is soft and chewy, and the topping of parmesan cheese, rosemary, and black pepper adds a savory and aromatic flavor. This recipe is perfect for beginner bakers or anyone looking to try a new bread recipe.

Instructions

1.In a mixing bowl, dissolve yeast and sugar in warm water.
2.Add flour, 4 tablespoons of olive oil, and salt to the bowl. Mix until dough forms.
3.On a floured surface, knead the dough for 5 minutes.
4.Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour.
5.Preheat oven to 450°F. Mix together the remaining olive oil, parmesan cheese, rosemary, cornmeal, kosher salt, and black pepper in a small bowl.
6.Place the dough onto a baking sheet coated with cooking spray.
7.With your fingers, gently press the focaccia to cover the entire surface of the sheet.
8.Spread the olive oil mixture over the top with a brush.
9.Bake for 15-20 minutes, or until golden brown on top.

PROS

Debbie’s Focaccia is a delicious and savory bread that can be enjoyed with a variety of meals.
It’s easy to make and can be customized with different toppings like olives or sun-dried tomatoes.

CONS

The bread can be high in calories and carbs, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Focaccia bread is a good source of carbohydrates, which are necessary for energy. It also contains some healthy fats from the olive oil. Rosemary has been linked to improving memory and digestion, while black pepper has been shown to have antioxidant properties.

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