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Prep 45 mins
Cook 10 mins
After trying to find a good recipe for focaccia, I realized everyone seemed to do it their own way. This is my version. My kids call it "that pizza bread". It goes wonderfully with soup or salad.
- 1 1⁄2 teaspoons yeast
- 3 cups flour
- 1 1⁄2 teaspoons salt
- 1 tablespoon sugar
- 3 tablespoons instant mashed potatoes
- 5 ounces warm water
- 1 tablespoon butter
- 1⁄2 cup buttermilk (2 t vinegar in measuring cup then fill to top with milk)
Toppings needed for each
- 1 tablespoon olive oil
- 1⁄4 teaspoon kosher salt
- 1 large crushed garlic clove
- 1 tablespoon chopped fresh rosemary
- 2 thinly sliced roma tomatoes
- 8 red onion rings
- 6 basil leaves, ripped into large pieces
- 2⁄3 cup shredded mozzarella cheese
- 1⁄4 cup fresh grated parmesan cheese
- Dissolve yeast with sugar and water.
- Mix in all other ingredients.
- Let rise 20 minutes.
- Divide dough in 1/2, and spread out to 1/4 inch thick circle on two greased cookie sheets.
- On each spread first the olive oil then the garlic into the dough. Sprinkle with salt and fresh rosemary.
- Layer remaining ingredients, in order evenly over bread.
- Let rise 20 minutes and bake 400F Till cheese is melted and lightly browned around edges (approx 10-15).
- Serve warm or cooled.
This was good; the onion was just a little overpowering. :)
Just the recipe for using up those Roma tomatoes from your garden. Although I liked the recipe it needs some tweaking. The dough is too bland, I would add rosemary and basil to the dough. Also the dough didn't really rise (the second time I let the yeast sit for 10 minutes before continuing which was better). The oil, salt and garlic should be mixed together and then spread over dough.
This bread was really good. I made a couple of changes so that I could use what I had on hand. I used up some Trader Joe's sun-dried tomatoes in place of the roma and we loved the flavor they added. Also, I used frozen, chopped basil from last summer's garden and I used a pre-shredded blend of mozzarella and parmesan cheese. After baking, I froze one of the focaccias and my husband ate most of the second one. We both loved it, this will be made again and I look forward to making it for company. Thanks for the recipe Bev!