Really, I made the focaccia to go along with my “Non-Italian” Minestrone Soup, and it was the perfect compliment to dunk into the tasty broth!
~ Kimberly Edwards 🙂
Serve With: A fabulous, Italian soup or stew, or with olive oil, balsamic vinegar and Italian spices on a warm plate to dunk in.
Prep Time: 17 min
Cook Time: 15 min
Yield: 1 large focaccia bread
- 1 cup whole wheat flour – I use organic.
- 1 1/2 cups all purpose flour
- 1 tbsp active dry yeast
- 1 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme – or 2 tsp freshly chopped
- 1 tsp dried oregano – or 2 tsp freshly chopped
- 1/2 tsp dried basil – or 1 tsp freshly chopped
- 1/2 tsp dried parsley – or 1 tsp freshly chopped
- 1 tbsp olive oil
- * 1/2 cup white wine – optional; you may use water.
- 1/2 cup water – lukewarm
- 1 tbsp honey
- 1 tbsp Parmesan cheese – freshly grated
- * 3/4 cup mozzarella cheese – optional; freshly grated
- In a large bowl, combine all dry ingredients, except yeast and cheeses.
- In a small bowl, combine yeast, white wine, water and honey. Allow yeast to ‘proof’ for 10 minutes. * Tip: Proofing means that your yeast has been activated and will foam up slightly.
- Add yeast mixture and 1 tbsp of the olive oil to bowl and combine ingredients.
- Once dough has come together, place onto lightly floured surface and knead the dough for about 7-8 minutes, or until elastic.
- Place into a large, lightly oiled bowl and lightly oil dough ball.
- Put a damp towel on top of bowl and allow to rise in a warm location for about 20 minutes.
- Preheat oven to 450 degrees, and once dough has risen, punch down and place on an oiled baking sheet, spreading the dough out about 1/2 inch thick. * Tip: It doesn’t have to be perfected spread over entire baking sheet. It can be oval even…That’s what gives the charm to this rustic, Italian bread.
- Brush remaining olive oil over the top, sprinkle coarse sea salt or kosher salt over bread, and sprinkle with Parmesan cheese and/or mozzarella cheese.
- Bake for 15 minutes or until golden brown.
- Serve while still warm with a fabulous, Italian soup or stew or with olive oil, balsamic vinegar and Italian spices on a plate to dunk in. Enjoy!
Be sure to proof your yeast first and you’ll have a fantastic bread on your hands!
I hope you enjoy this Bread Recipe recipe on Cooking With Kimberly. Until next time…
P.S. You’ll need a cookie sheet! Grab one here…
[tags]focaccia, Italian recipe, Italian bread, baking, bread, quick recipe, quick bread, appetizer[/tags]
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