Focaccia

On Saturday I saw lots of specialty focaccia breads for sale, and remembered that I had a recipe for it in Simply in Season. I had the perfect opportunity to make it as we got together with friends for a cookout.

FOR PRINTABLE VERSION CLICK HERE: Focaccia

1 cup warm water
1 Tbs active dry yeast
1 cup whole wheat bread flour
2 Tbs olive oil
1 Tbs sugar
1 1/2 tsp salt
2 cups bread flour
1 cup Fresh Basil Leaves, thinly sliced (I substituted scallions since I used all the basil for the pesto)

1. Combine water and yeast until dissolved.

2. Add whole wheat bread flour, olive oil, sugar, and salt, and mix until smooth.

3. Add enough bread flour until it makes a stiff dough. Knead 8-10 minutes, then place in a bowl and cover with a damp cloth until it doubles, about 45 minutes.

4. Fold the herbs into the dough, kneading just enough so that it gets spread throughout. Cover and let rise another 10 minutes.

5. Pat and stretch into a 10×15 jelly roll pan, lightly brush with olive oil, and let rise another 10 minutes.

6. Top with pesto or toppings of choice and bake in a preheated oven at 450F for 12-20 minutes, until crust is lightly browned. (I chose the pesto that I had just made).

Servings: 6

The Verdict: Everyone LOVED this, even our friends’ kids. We thought it would be great with additional toppings, but everyone wanted to keep the pesto. Even our friends’ oldest daughter was able to eat this, and she has an egg allergy so she was pretty excited that she was actually able to eat something fun.

Nutrition Facts
Serving size: 1/6 of a recipe (4.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 302.72
Calories From Fat (17%) 50.48
% Daily Value
Total Fat 5.77g 9%
Saturated Fat 0.8g 4%
Cholesterol 0mg 0%
Sodium 585.3mg 24%
Potassium 129.95mg 4%
Total Carbohydrates 52.73g 18%
Fiber 2.18g 9%
Sugar 2.33g
Protein 9.19g 18%

This post also linked to Tuesdays at the Table