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Gold Medal™ Classic Focaccia

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Gold Medal™ Classic Focaccia
  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 24
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Make focaccia at home easily using a classic tested and trusted recipe.
Updated Mar 7, 2016

Ingredients

  • 2 1/2 to 3 cups Gold Medal™ all-purpose flour or Better for Bread® bread flour
  • 2 tablespoons chopped fresh or 1 tablespoon dried rosemary leaves, crushed
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
  • 1 cup water
  • 3 tablespoons olive or vegetable oil
  • Cooking spray to grease bowl and cookie sheets
  • 2 tablespoons olive or vegetable oil
  • 1/4 cup grated or finely shredded Parmesan cheese
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In a large bowl, stir 1 cup of the flour, the rosemary, sugar, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water and 3 tablespoons oil to the flour mixture. Beat with an electric mixer on medium speed 3 minutes, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. With a wooden spoon, stir in enough of the remaining flour, 1/4 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (the dough maybe slightly sticky).
  • 2
    Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 8 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 30 minutes or until dough has almost doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
  • 3
    Spray 2 cookie sheets or 12-inch pizza pans with the cooking spray. Gently push your fist into the dough to deflate it. Divide dough in half. Shape each half into a flattened 10-inch round on a cookie sheet. Lightly spray 2 sheets of plastic wrap with cooking spray; cover the dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
  • 4
    Heat the oven to 400°F. Using your fingers, gently make 1/2-inch-deep depressions about 2 inches apart in dough. Carefully brush with 2 tablespoons oil, using a pastry brush; sprinkle with cheese. Bake 15 to 20 minutes or until golden brown. Serve warm or cooled.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve slices with a bit of olive oil and shredded Parmesan cheese for dipping.
  • tip 2
    Gently make 1/2-inch-deep depressions about 2 inches apart in dough, using fingers. If dough is sticky, dip your fingers in flour.

Nutrition

80 Calories, 3 1/2g Total Fat, 2g Protein, 11g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
80
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
120mg
5%
Potassium
20mg
1%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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