(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


herb focaccia

Servings: 24 pieces

• 1½ cups warm water (105° to 115°F)
• 1 package active dry yeast
• 1 teaspoon sugar
• 4 to 4½ cups bread flour
• 2 teaspoons salt
• 1/4 cup + 2 tablespoons olive oil, divided
• 2 teaspoons oregano

Optional toppings: Fresh or dried herbs such as sage, rosemary and green onions.


Preheat oven to 450°F.

Combine water, yeast and sugar in large bowl. Let stand 5 minutes. Add 3 cups flour, salt, oregano and 1/4 cup olive oil. Mix by hand or with a dough hook until the dough forms into a rough ball.

Turn dough onto a lightly floured surface, using additional flour to knead. If using the mixer with a dough hook, add all but the last ½ cup of flour until certain it isn’t needed. Knead until smooth and elastic, about 5 minutes.

Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise 1 to 1½ hours. Punch down and divide into two or three portions. Cover and let rest 5 to 15 minutes.

To shape, flatten to desired thickness in 9 x 13-inch rectangles or 8 to 9-inch rounds. Place on oiled baking pans; cover and let rise 30 minutes.

Dimple the dough vigorously with finger tips. Cover again and let double in size (30 to 60 minutes). Brush surface with olive oil and sprinkle with additional toppings if desired. Bake on the lowest rack for about 15 minutes, or until bottom is well browned.

* Two pounds frozen bread dough may be used. Brush with oil and top with seasonings.

With 24 pieces, one piece provides approximately: 124 calories, 3 g protein, 19 g carbohydrates, 1 g fiber, 4 g fat (1 g saturated), 0 mg cholesterol, 47 mcg folate, 1 g iron, 195 mg sodium


Recipe courtesy of the Wheat Foods Council


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages