a simple icing with mint taste. If desired, you can swap the peppermint extract and milk for 4 to 6 tablespoons of creme de menthe syrup.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 1 (.25 ounce) package instant dry yeast
- 1 teaspoon salt
- 1 ½ cups warm water (115 degrees F/46 degrees C)
- 1 tablespoon olive oil, or as needed
- ⅛ teaspoon garlic salt, or to taste
- ½ cup grated Parmesan cheese
- 1 tablespoon dried basil
Instructions
- Whisk together 3 cups flour, sugar, yeast, and salt in a mixing bowl. Add warm water and mix well. If dough is too sticky, mix in another 1/2 cup flour.
- Oil a bowl. Fill another, larger bowl halfway with hot water.
- Turn dough onto a floured surface and knead until smooth. Form into a ball and place in the oiled bowl, turning to coat all sides with oil. Place the oiled bowl in the bowl of hot water. Cover and let rise until doubled in size, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Oil a 9×13-inch baking pan.
- Turn dough out onto a floured surface and let rest for 5 minutes. Transfer dough to the prepared baking pan. Press and dimple with your fingers to even out the thickness and work it into the corners to fit. Brush lightly with olive oil, then sprinkle with garlic salt, Parmesan cheese, and finally basil.
- Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cut into 8 squares.
- Instead of brushing the dough with olive oil, you may also brush with diluted Italian tomato sauce (one 6 ounce can diluted with 2/3 can water). Use 1/2 of the diluted tomato sauce per loaf. Add garlic salt and parmesan cheese as directed.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 398 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This was pretty good focaccia, and really quite easy to make. The one addition I would like is to add olive oil to the dough–I think that adds a wonderful texture and flavor that I usually associate with focaccia. I also added the dried basil directly to the dough, and then sprinkled some fresh chopped basil on top before serving. Was delicious! Thanks for the recipe!