I can’t take all the credit for this recipe. The basic ingredients list is based on a recipe from my all-time favorite bread machine cookbook and then I tweaked it a little. It is a regular staple around here and there are rarely leftovers. But, when there are, they make great croutons.
Garlic Focaccia
1 1/4 cup water
2 Tablespoons olive oil
2 1/4 cups unbleached flour
1 cup whole wheat flour
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon dried oregano
2 1/2 teaspoons yeast
1/4 cup olive oil
coarse salt
Assemble ingredients (except 1/4 cup olive oil and coarse salt) in the pan of your bread machine according to the manufacturer’s recommendations. Set for “dough.” Prepare pan by lining a rimmed cookie sheet with parchment paper and pour 2 Tablespoons olive oil over the surface of the parchment. When dough is complete, turn it out onto prepared sheet. Flip it over so that both sides are “oiled.” Spread dough in pan. Cover gently with plastic wrap and allow to rise, at least 30 minutes, but more if possible.
About 30 minutes before baking, preheat oven to 450°. Remove plastic wrap and drizzle remaining olive oil over the top. Sprinkle with salt and bake for 15 minutes, or until golden brown.
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I made this tonight and it was wonderfully delicious!
For the commenters who were asking: I made it in my kitchen aid mixer since I don't have a bread machine. I proofed the yeast, then added in the dry ingredients and let knead until the dough was smooth and elastic – perhaps seven minutes. Then I followed FishMama's baking directions.
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Fantastic recipe & super easy! Has anyone tried making this recipe with less oil? It was really delicious when I baked it yesterday (as per recipe) but I was a little bit alarmed by the amount of oil I added. Just wondering if reducing the oil would spoil the end result?
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Jessica Reply:
December 30th, 2010 at 7:14 pm
@Fleur, sorry so late in responding! You can reduce the oil, but it really does add a lot of flavor.
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this looks simple enough to make before a meal at my house. I will try it this week. thanks
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This is our favorite bread recipe at home now!! Every time we have soup my son asks “Where’s the bread?” I have a hard time staying away from it before dinner though… Thank you for posting this Jessica!
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This was delicious when I made it last night – so easy and fast! However, when I pulled it out of the fridge today (less than 24 hours later), it had a heavy sprinkling of what looked like white mold spots over the top. Did I do something wrong? I’ve never had bread go bad on me that fast.
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Jessica Reply:
January 19th, 2011 at 4:57 pm
I don’t think that’s mold. I am guessing that’s the extra olive oil that hardened. I don’t store mine in the fridge. But, that is my guess. Or the salt crystallized.
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