My Favorite Pizza Dough makes another appearance today as Rosemary Parmesan Foccacia. This is even easier than pizza. Again, I recommend a bread machine. Use it to mix and knead the dough only. Baking is always done in a conventional oven.
Ingredients for Dough:
- 1 cup water, warm
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 3 cups unbleached all-purpose flour
- 2 1/4 t. bread machine yeast
Directions:
Add ingredients to bread machine in order given. Run the dough cycle. Take bread out of machine and place on floured board. Divide in half and form into two smooth balls. Let rest approximately 10 minutes.
Spray deep dish pizza pan with olive oil. Or you can brush bottom of pan with olive oil. Place dough in pan and flatten with your finger tips. (Using a roller will tend to compact your crust.)
Sprinkle with 1 tablespoon olive oil, then approximately 1 teaspoon fresh rosemary and freshly ground pepper. Sprinkle freshly grated Parmesan Cheese on top.
Bake at 425 degrees for 8-10 minutes.
This is great with pasta. Also good for sandwiches.
Nutritional Stats for 2 slices based on 16 slices per recipe. (2 pans of 8 slices each)
- Calories 242
- Fat 6.5 g
- Sodium 340 mg
- Carbohydrates 39 g
- Fiber 1.5 g
- Protein 6.5 g
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{ 6 comments… read them below or add one }
Yum. This could get me into trouble.
The focaccia bread looks delicious. Makes me want to get out my breadmaker and see if it will work
I am making these today- you’ve opened my eyes to just using my bread machine for kneading. Thanks for this blog- I’ve got you in my reader rotation now!!
Kelly Jo, I hope your bread turns out wonderful. Let me know if you have any questions or problems.
Is it supposed to be soft? I’m not sure if I didn’t cook it long enough, The inside was soft and normal but the crust top and bottom were also soft. It may also have been that I used 2 1/2 cups of white whole wheat and 1/2C all purpose flour. It tastes good so I guess that is what counts the most. lol
Also getting ready to bake your crusty french bread, looking forward to it.
Hi Leigh,
If you brush the pan and the bread with olive oil, you should have a crispy bottom but not so crispy, more chewy crust. A lot depends on your pan. In fact, my daughter-in-laws covet my pizza pans which I inherited from a previous working stint in research and development at Pizza Inn many years ago. If it tasted good, sounds like you did it right. pr