Popular in Recipes

Cracked Black Pepper and Rosemary Focaccia

Start with a basic pizza dough recipe and add a handful of Italian toppings for a flavorful loaf of focaccia.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
5.0 by 1 people
Rate me!
  • Makes: 16 servings
  • Serving Size: 1 square
  • Prep: 15 mins
  • Rise: 1 hr
  • Stand: 10 mins

Cracked Black Pepper and Rosemary Focaccia

Directions

  1. In a large bowl combine 1-1/4 cups all-purpose flour, 1 package active dry yeast, and 1/2 tsp. salt; add 1 cup warm (120 degrees F to 130 degrees F) water and 2 tbsp. olive oil. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in 1 cup whole wheat flour. Turn dough out onto a lightly floured surface. Knead in an additional 1/4 to 1/2 cup of whole wheat flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Divide dough in half, if specified in recipe. Cover and let rest for 10 minutes. Use dough as directed in individual recipes.
  2. Do not divide pizza dough in half. Place pizza dough in a lightly oiled medium bowl, turning once to oil surface. Cover and let rise in a warm place for 30 minutes. Punch dough down. Let rest 10 minutes. Place dough on a large greased or parchment-lined baking sheet. Press dough into a 13x9-inch rectangle.
  3. Brush olive oil evenly over dough. Sprinkle with garlic, olives, if desired, rosemary, salt, cracked black pepper, and cheese. Place the baking sheet in a warm place; cover and let rise for 30 minutes. Preheat oven to 375 degrees F. Bake for 25 minutes or until evenly golden brown. Cool slightly. Cut into squares to serve.

From the Test Kitchen

Tomato Focaccia:

Place 2 cups halved grape tomatoes in a microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 2 minutes, stirring once halfway through cooking. Drain tomatoes and let cool for 5 minutes. Prepare focaccia as above, except substitute 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed, for the rosemary and add drained tomatoes with toppings before sprinkling with cheese.

Nutrition Facts (Cracked Black Pepper and Rosemary Focaccia)

  • Per serving:
  • 109 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 2 mg chol.,
  • 236 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 0 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Similar Recipes

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
Done Cancel close
No one has shared their photo yet.
close

Add My Photo close