Prep 20 mins
Cook 30 mins
I copied this recipe from the Frugal Gourmet show years ago as I watched Jeff Smith prepare it. It certainly looked delicious and I had to try it. It is good! (Rise time is not included)
- 2 cups tepid water (90 degrees)
- 2 (1/4 ounce) packages fast rising yeast
- 2 tablespoons sugar
- 4 tablespoons olive oil
- 1⁄2 cup vegetable oil
- 5 1⁄2 cups wheat flour
- 1 teaspoon salt
- 1⁄4 cup olive oil, appx
- garlic, to taste
- rosemary, to taste
- kosher salt, to taste
- In a large bowl, mix water, yeast, and sugar.
- Stir in oils and 1 t salt.
- Add 2 3/4 c flour, mixing well til spongy.
- Add enough remaining flour to make stiff dough.
- Turn onto floured surface and knead until elastic.
- Cover with bowl and let rise til doubled.
- Divide dough in half, spread on cookie sheets using your fingers.
- Mix crushed garlic with olive oil; brush over bread.
- Sprinkle w/ dried rosemary and kosher salt.
- Cover and let rise.
- Bake at 375 for 1/2 hour.
- Cut into squares and serve.
- NOTE: You can also slice squares in half for sandwiches.
Delicious and easy. Great with all kinds of soups.
I made this just as the recipe says with only these exceptions. I made half the recipe and put it on a 12" aluminum pizza pan that I had sprayed with PAM. After baking 1/2 hour it was still pretty pale on the bottom so I removed it from the pan and placed it directly on the oven rack for 5 minutes. Beautiful! (Next time I make it I will post a picture) And delicious! I will definitely make this again. The kosher salt is the magic ingredient here I think, and other herbs and toppings could be varied - I am thinking of finely sliced onion, a sprinkle of cheese perhaps. Getting hungry again now!! Thanks for this recipe.
This has been my go-to focaccia recipe for years. Everybody always loves it! I use white flour instead of wheat flour because that's what my "Frug" book calls for.