This is a fantastic recipe for real Italian focaccia bread, that wonderful herbed bread that has become so popular.

It is made from scratch, using yeast, and requiring kneading. Be sure to watch the great video on how to knead bread dough below the recipe.

I hope you enjoy this focaccia bread recipe.

Use it for sandwiches for a great treat, or serve it as a side bread with any Italian food.

Prep time: 2 hours

Cook time: 12 minutes

Ingredients:
2 1/2 – 3 cups all purpose flour or bread flour
2 teaspoons sugar
1/4 teaspoon salt
1 package regular yeast or quick active dry yeast
1/4 cup olive oil or vegetable oil
1 cup very warm water
olive or vegetable oil
2 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped fresh or 2 teaspoons dried herbs such as basil, oregano or rosemary

Note: Do not use self-rising flour in this recipe.

Directions:
Mix 1 cup of flour, the sugar, salt and yeast in a large bowl. Add 1/4 cup of the oil and the warm water (make sure the water is between 120°F and 130°F). Beat with an electric mixer on medium speed for 3 minutes, scraping the bowl occasionally. Stir in enough of the remaining flour until the dough is soft but pulls away from the side of the bowl as you stir.

Turn the dough onto a lightly floured surface. Knead for 5-10 minutes or until the dough is smooth and elastic. Place the dough on a greased bowl and turn it greased side up. Cover and let rise in a warm place for 1 – 1 1/2 hours or until double. The dough is ready when an indentation remains in it after it is touched.

Preheat the oven to 425°F.

Grease 2 cookie sheets with shortening. Punch the dough down and divide it in half. Shape each half into a flattened 12 inch round on a cookie sheet. Cover and let rise in a warm place for 20 minutes. Prick the centers of the rounds and 1 inch from the edge of the rounds, thoroughly with a fork. Brush the rounds with oil and sprinkle with the cheese and herbs.

Bake for 12-15 minutes or until golden brown. Remove from the cookie sheets to a wire rack. Serve warm or at room temperature.

Makes 2 focaccia bread, about 12 pieces each.

Tips:

Use one of your favorite Italian herbs, such as basil, or use a mix of herbs for a real tour of Italy. I like the mix of herbs and prefer to use dried herbs.

For Focaccia with Peppers and Onions:

This recipe makes a great bread topped with fried peppers and onions before it is baked. Here is how:

Do not brush the rounds with oil before you bake them. Instead, heat 1 tablespoon of olive or vegetable oil in a 10 inch skillet over medium heat. Cook 2 medium bell peppers, cut into thin slices, and 1 small onion, cut into thin slices, in the oil, for about 5 minutes, stirring occasionally, until they are both softened.

Arrange half of the mixture over each focaccia, pressing lightly into the dough, before sprinkling with herbs and cheese.

Make sure that the whole focaccia bread is covered with the pepper and onion mixture. If it isn't covered near the edges, do spread a bit of oil around the bread's edges.

How to Knead Bread Dough