Parent's Resource Center

Submitted by:  FLEISCHMANN'S



" Pronounced (foh-KAH-chee-ah), this Italian flat bread is one of the easiest yeast breads to bake. And, you can top your focaccia with a variety of toppings, such as the three listed below "
2 3/4 cups all-purpose flour

1 package FLEISCHMANN'S RapidRise Yeast

2 1/2 teaspoons SPICE ISLANDS Oregano (leaves) 

1/2 teaspoon salt

1 cup very warm water (120 to 130oF) 

2 tablespoons olive oil

1 egg

Topping (select one, recipes follow)

In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano, and salt. Stir very warm water and oil into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Cover; let rest 10 minutes.


With lightly oiled hands, spread dough in oiled 13 x 9-inch baking pan. Spread with selected topping. Cover loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes.


Bake at 400oF for 25 minutes or until done. Let cool in pan on wire rack or serve warm, cut into squares.


ONION AND HERB: Combine 1/4 cup olive oil and 1 1/2 cups thinly sliced onion in large skillet; cook over medium heat, 3 to 4 minutes, stirring occasionally, until onions are soft but not browned. Spread onion mixture over dough. Sprinkle with 1 teaspoon SPICE ISLANDS Rosemary, crushed; and 1 teaspoon coarse salt, if desired.

PARMESAN AND PECAN: Drizzle 1/4 cup olive oil over dough. Sprinkle with 3/4 cup chopped pecans and 1/4 cup grated Parmesan cheese; press nuts into dough.

BLUE CHEESE AND WALNUT: Drizzle 1/4 cup olive oil over dough. Sprinkle with 3/4 cup chopped walnuts and 1/2 cup crumbled blue cheese; press nuts into dough.

Makes 12 servings