Mexican corn bread casserole that is delicious and low in fat. Add additional toppings like olives, serrano peppers, and jalapenos as a garnish.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 2 to 4 servings |
Ingredients
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- ⅓ cup warm water (110 degrees F/45 degrees C)
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- ¼ teaspoon salt
Instructions
- In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 475 degrees F (245 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
- Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Reviews
This was a great last minute and fast recipe to make! I followed exact recipe but added dried Italian seasoning and lots more olive oil before cooking (used flaked salt), and made the fun holes with my fingers (like playing the piano)…. Made with my 19 year old son! So easy he said he could make it by himself next time!
Love this receipe! Quick and easy so adaptable depending on what I am using it for. I often find myself adding herbs including such as garlic, oregano, basil, rosemary or a combination of those I also make it as the receipe reads is for nights when I am too lazy to make dinner buns. Have no complaints fantastic!!!
I added rosemary, thyme and basil to the bread during the kneading stage. I also used instant yeast and let me tell you it took only 30 minutes total, and had my husband melting like butter. Pair this with prosciutto, pesto and goat cheese. You can thank me later.
I use this recipe all the time for thick crust pizza dough. I undercook it, turn it over, put on the toppings, then cook until the pizza cheeze melts. I also use it for bread – easy to make foundation that can be dressed up with fresh herbs, olives, oils, etc.
It was perfect.
super easy! no need to use a mixer!! Yes a bland bread but good for those looking for less sodium!!!
I will make it again and add some parmesan cheese.
This is EASY! About an hour from mixing to done!! I put herbs in it before kneading( basil, rosemary, etc and chopped garlic) I left off the salt as I’m on a low salt diet!
Fun and easy to make with my boys.
Very easy to make. I used measure for measure gluten free flour and it turned out great. My husband couldn’t even tell it was gluten free. Added garlic and oregano to the top before baking. Will definitely make again!
Very fast focaccia with great results. Note, you MUST increase the amount of salt to at least 1 teaspoon. I add 1/2 tspn during the last knead after the dough has risen to get it into the club for added flavor, and then sprinkle on at least another 1/2 tspn with the olive oil at the end. This results in a much more flavorful bread but does not interrupt the fast rise time. Great for a weeknight taste of Italy!
I have made this quite a few times and love it for a quick bread to add to my spaghetti meals. I always dust it with some sea salt and sometimes add rosemary. It is an easy go to for a quick bread and it tastes great!
This is a pretty terrible recipe for Focaccia, this okay for flatbread I guess.
I liked the ease and simplicity of this recipe. However, the taste and consistency was not what I was expecting from a focaccia. It was more like a saltine cracker than a bread. I thought it would be better dipped into marinara, but it didn’t change anything.
Easy recipe and very adaptable. I used my Ninja to knead the dough and added kosher salt,granulated garlic, and rosemary after brushing it with olive oil. Very tasty.
Made a couple of changes…Olive oil and salt…also sliced onion very thin for top also took anchovies paste and tomato paste from tubes and sniper the top….make it at least a couple of times a week?
Made it and it turned out a little hard but I think that was due to our guests flour. Excited to try it again.
After reading several reviews I made no changes to this recipe. To me this is classic Focaccia recipe that lends itself to multipe variations yet is delightful as is. Other reviewers have suggested some addditives that I will try another time. As to the issue of water. I looked at other Focaccia recipes regarding the amount of water used and then made a guess as to how much to use in this recipe. I put in a little more than the recipe called for and then added more as needed. The result was a wonderfully soft dough and easy to manage. I will make this again.
If I followed this recipe exactly as written, it would have gone in the garbage. There isn’t nearly enough water in the recipe. I used more than double what the recipe called for, not a couple of tablespoons.
I have already made it twice. Went by recipe. In. Addition to olive oil and sea salt, I sprinkled on Italian seasonings, parsley and fennel seed. So good. So easy. I do have to let it rise about 40-45 min.
1/3 water is not enough had to add a lot more!