Focaccia Bread 
Submitted by filly90
Italian flat bread with herbs, onion and tomatoes
Cal: 310 Fat: 8g Carbs: 50g Protein: 8g Fiber: 2g
More Nutrition...
More Nutrition...
Original recipe serves 8
Directions
Prep: 15 min | Cook: 35 min | Ready in: 1 hr 55 min
- Stir warm water, yeast and sugar together in a large mixing bowl. Let stand for 3 to 5 minutes, until the mixture starts to foam.
- Add the flour to the bowl while mixing. Dissolve 1/2 tablespoon of salt in another 2 tablespoons of water and add it to the bowl. Add in 1/4 cup of the olive oil, Keep stirring until the dough forms, and mix until the dough is elastic and smooth, for about 10 minutes, adding flour as needed.
- Remove the dough from the bowl and turn onto a floured surface. Fold it over a few times, and then form into a ball. Put the dough into a large bowl lightly brushed with olive oil. Turn the dough around in the bowl to coat with oil.
- Cover bowl with a damp towel or plastic wrap. Store in a warm place and let rise until it doubles in size, about 45 minutes.
- Spray a baking sheet with nonstick cooking spray and dust with cornmeal.
- Turn out the risen dough and roll it out, flattening it until 1/2 inch thick. Place dough on the prepared pan and cover with plastic wrap. Let it rest for 15 minutes.
- Meanwhile, saute onion over low heat in a little olive oil for 15 minutes or until they caramelize.
- Preheat oven to 400F (205C).
- Uncover the dough, and brush with a little olive oil. Top with the parmesan cheese, a little salt, garlic, rosemary, tomato slices, and caramelized onions.
- Bake in preheated oven for 15 to 20 minutes.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
15.5
--
16.7
8.9
12.9
0.8
15.7
36.6
Calories: 309.8
Total Sugars: 3.9g
Carb.: 50.1g
Fiber: 2.2g
Total Fats: 8.4g
Cholesterol: 2.5mg
Protein: 7.9g
Sodium: 879.6mg
*Data provided by USDA
Lou P on 2023-02-11
Awesome! Definitely bake for the full 20 minutes.
steve on 2012-08-17
Very good! Since I didn't have tomatoes on hand I used sliced kalamata olives instead.
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