Foccacia Bread

Foccacia BreadAs many of you know, I have been experimenting with baking breads. I have been nearly successful in many of the cases, however, this time around I went with Foccacia bread. Why foccacia? Because the ingredients can be as diverse as you want, once you get the dough made. The process of making the dough is also extremely easy. The total process time of making the dough, to getting it out of the oven was literally only one hour and thirty minutes.


  • Nearly 3 cups of all purpose flour; 2 3/4 for dough, 1/4 cup for removal and kneading
  • 1 tsp salt
  • 1 tsp of white sugar
  • 1 package of active dry yeast
  • 1 1/2 tsp of garlic powder
  • 1 tsp of oregano
  • 1 tsp of dried basil
  • 1 tsp thyme
  • Fresh ground pepper
  • 2 TB of olive oil
  • 1 cup of luke warm water
  • 1 TB of vegetable or canola oil
  • 3 TB of parmesan cheese
  • 1 cup shredded mozzarella

Other topics can include olives, tomatoes, jalapeños, or however you like your foccacia bread.

Foccacia BreadIn a large bowl, combine the flour, salt, sugar, yeast, garlic powder, thyme, basil, oregano, and black pepper. To this add the vegetable oil and your water. Mix this together so the dough starts to combine and pull from the edges of the bowl. Put a bit of flour on a dough board, and with floured hands, knead the dough. Add some olive oil to another bowl and place the dough ball in the bowl, tossing to coat the ball with oil. Cover this bowl with a warm towel, and let it rest for 30-45 minutes. The dough should rise abit.

Now, preheat your oven to 425 degrees. In the meantime, grease a baking pan, or as I did, a deep pie pan. Add the dough and shape it a bit, pressing down to a bit with your fingers, then with a fork, prick the entire top. Now, top with your cheeses and bake in the oven for nearly 20-30 minutes (depending on your oven). The bread should be a light golden brown.

I served this with roasted turkey yesterday. Everyone loved it. I will definitely be making this again and again. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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