Easy Focaccia Casserole Bread
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.
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Easy Focaccia Casserole Bread
Directions
- 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).
- 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).
- Preheat oven to 375 degrees F. Bake for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from casserole; cool completely on a wire rack.
From the Test Kitchen
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 degrees F oven for 8 to 10 minutes or until warm.
Nutrition Facts (Easy Focaccia Casserole Bread)
- Per serving:
- 145 kcal ,
- 3 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 18 mg chol. ,
- 104 mg sodium ,
- 25 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 4 g pro.