Focaccia Bread

Focaccia Bread

1/2 c. water
1/4 c. milk
3 T potato flakes or buds
1 T plus 2 t olive oil
2 t finely chopped rosemary
1 1/2-2 c. unbleached flour
1 pkg quick rise yeast
1 t sugar
1/2 t plus 1/8 t salt


Heat water and milk to 130, add potato flakes. Mix in 1 T and 1 t of rosemary, rest 5 mins. In medium bowl mix 1 1/2 c. flour into the milk mix into a soft dough . Sprinkle counter top with flour and knead until the dough is elastic adding flour if it is too sticky. Let the dough rest for 10 mins. Grease a pie plate with olive oil and place dough in the pan and turn over, press dough evenly into pan. Let raise until double in pan. Preheat oven to 400, chop Rosemary and mix into the remaining olive oil and salt. After dough has doubled in pan gently press fingertip in surface to make an indentation, spread on surface of the bread. Bake for 20-25 mins. , or until golden brown. Remove from the pan and place on wire rack. Serve warm.

Or, one of my favorite ways to have handy in my pantry.

Focaccia Bread Mix

2½ c. white flour
1 T. yeast
1 T. sugar
1 t. salt
2 T. powdered milk

Combine 1 c. water and 2 T. butter. Warm until the butter melts.

Add the mix to the butter mixture and knead well. Divide into two loaves. Press into two 8” round pans, lightly greased and sprinkled with corn meal. Dimple the tops of the foccacia with your fingertips. Sprinkle with olive oil, herbs and cheese. Bake at 375’ for 20-25 minutes.