Notes: Thaw dough in the refrigerator overnight, or for 2 to 3 hours at room temperature. If making ahead, cool baked bread, cover airtight, and hold at room temperature up to 1 day. To reheat, cover lightly with foil and bake in a 350° oven until warm to touch, about 10 minutes.
More From Sunset
- Calories: 79
- Calories from fat: 29%
- Protein: 2.8g
- Fat: 2.5g
- Saturated fat: 1g
- Carbohydrate: 11g
- Fiber: 0.4g
- Sodium: 217mg
- Cholesterol: 5.6mg
- 2 loaves (1 lb. each) frozen white bread dough, thawed
- 1/2 pound feta cheese
- 1 tablespoon minced fresh or 1 1/2 teaspoons dried rosemary leaves
- 1 tablespoon minced fresh or 1 1/2 teaspoons dried oregano leaves
- Cracked pepper (optional)
- About 1 tablespoon olive oil
- 1. Place 1 loaf of thawed dough in a well-oiled 9- by 13-inch baking pan. Press and stretch dough to fill pan evenly. (If dough is too elastic, let rest a few minutes and stretch again; repeat as necessary.)
- 2. Crumble feta in chunks evenly over dough. Sprinkle with half the rosemary and oregano, and pepper to taste.
- 3. On a lightly floured board, roll or stretch and pat second loaf into a rectangle roughly the shape of the pan. Lay over feta and herb-covered dough. Stretch top layer to completely cover bottom layer. Cover pan lightly with plastic wrap; let dough rise in a warm place until about doubled, 45 to 60 minutes.
- 4. Brush dough with oil. With your fingers, gently press dough down all over, forming dimples in the surface. Sprinkle with remaining rosemary and oregano.
- 5. Bake in a 400° oven until dough is well browned on edges and bottom (lift with a spatula to check), about 45 minutes. (If top starts to brown too much, lay a sheet of foil lightly on top during baking.) Loosen edges from pan sides and bottom. Turn focaccia out onto a rack, then invert again so bread is upright. Cool slightly.
- Nutritional analysis per 1-ounce serving.
Only you will be able to view, print, and edit this note.Add Note