• 5 Ratings

Serve this homemade Italian focaccia bread recipe with your favorite pasta entree or salad appetizer. Don’t forget a side of olive oil topped with crushed red pepper and Romano cheese for the ultimate dunking experience.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Grease a 1 1/2-quart casserole well; set aside. In a medium bowl combine 1 1/2 cups of the flour and the yeast. Add the water, egg, sugar, the 1 tablespoon olive oil, and the salt. 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 the remaining 1 1/2 cups flour (batter will be stiff).

Instructions Checklist
  • Spoon batter into the prepared casserole. Brush top with additional olive oil. Sprinkle with Italian seasoning. If desired, sprinkle with cheese, green onion, and olives. Cover; let rise in a warm place until nearly double in size (25 to 30 minutes).

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Preheat oven to 375°F. Bake for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from casserole; cool completely on a wire rack.

To Make Ahead:

Place cooled bread in a resealable plastic bag; seal. Store at room temperature for up to 2 days or freeze for up to 3 months. Thaw bread, if frozen. To reheat, place bread on a baking sheet. Bake in a 350°F oven for 8 to 10 minutes or until warm.

Nutrition Facts

145 calories; 3 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 18 mg cholesterol; 104 mg sodium. 51 mg potassium; 25 g carbohydrates; 1 g fiber; 1 g sugar; 4 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 2 mg iron;


5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0