Rating: 4 stars
5 Ratings
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  • 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


Credit: Andy Lyons

Recipe Summary

20 mins
25 mins
30 mins
1 hr 15 mins


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).

  • 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°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; fat 3g; cholesterol 18mg; carbohydrates 25g; mono fat 2g; insoluble fiber 1g; sugars 1g; protein 4g; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2mg; folate 72.6mcg; vitamin b12 0.1mcg; sodium 104mg; potassium 51mg; calcium 10.1mg; iron 1.6mg.