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This recipe makes 12 (4-inch) focaccias or two (12-inch) focaccias. Kosher salt looks and tastes better, but regular table salt can be used in a pinch.

Recipe by Cooking Light October 1998

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Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:
1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine 5 cups flour, cheese, 1 teaspoon salt, rosemary, and yeast in a food processor; pulse 2 times or until blended. With processor on, slowly add water and 2 tablespoons oil through food chute, and process until the dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking.

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  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 10 minutes. (Dough will not double in bulk.)

  • Preheat oven to 450°.

  • Punch dough down; turn out onto a lightly floured surface. Divide dough into 12 equal portions, shaping each portion into a 4-inch circle. Place on 2 large baking sheets coated with cooking spray and dusted with cornmeal. Cover and let rise 40 minutes or until doubled in bulk.

  • Uncover dough. Gently brush dough with 2 teaspoons olive oil. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Sprinkle with 1/2 teaspoon salt and black pepper; arrange olives and bell peppers as desired on each circle. Bake at 450° 20 minutes or until golden. Remove from baking sheets; cool on wire racks.

Nutrition Facts

261 calories; calories from fat 19%; fat 5.6g; saturated fat 1.5g; mono fat 3.1g; poly fat 0.6g; protein 8g; carbohydrates 43.2g; fiber 1.9g; cholesterol 4mg; iron 3mg; sodium 341mg; calcium 82mg.
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