Recipes and Cooking Easy Focaccia Casserole Bread 3.8 (5) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Rise Time: 25 mins Bake Time: 30 mins Total Time: 1 hrs 15 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 cup all-purpose flour 1 package fast-rising active dry yeast 1 cup lukewarm water (120°F to 130°F) 1 egg 1 tablespoon sugar 1 tablespoon olive oil ½ teaspoon salt Olive oil ½ teaspoon Italian seasoning, crushed Grated Romano cheese (optional) 2 tablespoon sliced green onion (1) (optional) 2 tablespoon Kalamata olives, quartered lengthwise (optional) 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°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. Rate it Print Nutrition Facts (per serving) 145 Calories 3g Fat 25g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 145 % Daily Value * Total Fat 3g 4% Cholesterol 18mg 6% Sodium 104mg 5% Total Carbohydrate 25g 9% Total Sugars 1g Protein 4g Calcium 10.1mg 1% Iron 1.6mg 9% Potassium 51mg 1% Folate, total 72.6mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.