In Ancient Rome, “panis focacius,” or what we know as modern-day focaccia, was a flatbread baked on the hearth. The first attestation of the word “focaccia,” however, appears in 1300. The basic recipe is thought by some to have originated with the Etruscans, but today, it is widely associated with Ligurian cuisine.
Focaccia is similar in style and texture to pizza, and in some places, it is even called "pizza bianca.” It can be served as sandwich bread or side dish, like this particular recipe with its medley of herbs and tomatoes that will liven up any meal! Just know that it never lasts long in any household!
• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110 to 115 degrees F)
• 2 tablespoons olive oil, divided
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon each dried oregano, thyme, and rosemary, crushed
• 1/2 teaspoon dried basil
• Dash pepper
• 2 to 2-1/2 cups all-purpose flour
• 2 plum tomatoes, thinly sliced
• 1/4 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese
1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper, and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Keep in mind that the dough will be sticky.
2. Turn onto a floured surface, and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of the dough.
4. Brush dough with remaining oil and arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove and place on a wire rack.
Shake up your household menu – and put your fully equipped kitchen to use – with this easy-to-follow recipe, courtesy of The Heights at Park Row Apartments in Houston, Texas.