Pizza Focaccia Bread – Ready in 1 Hour

This is a new favorite in our house.  A fresh and flavorful pizza bread that can be made and ready to serve in an hour.  Yes, you heard me correctly, 1 hour!   And if you’re intimidated by making bread have no fear…  Seriously, this recipe is great for beginner bread makers.

Pizza Focaccia Bread

3/4 c. warm water

1/2 tsp. sugar

1/2 tsp. salt

1 1/2 tsp. yeast

2 tbsp. olive oil

1 1/2 c. all-purpose flour

Toppings

1/4 c. pizza sauce

1/2 c. mozzarella cheese

8 slices pepperoni, cut into small pieces

2 dashes of Italian seasoning

Spray a 9” pie plate with non-stick cooking spray.

In a large bowl, add water, sugar, salt, and yeast.  Let sit for a couple minutes.  Add oil and flour; mix thoroughly.  On a lightly floured surface knead dough for about 1-2 minutes.  Place dough in the prepared pie plate and press out.  Poke holes in the dough (as shown below).

Top dough with pizza sauce, pepperoni, and cheese (as shown below).  Sprinkle Italian seasoning on top.

Cover with a clean dish towel and let rise for 20 minutes;  bake for 20 minutes.  Serve warm.

I like to dip this bread in fresh pizza sauce.  It makes a great appetizer, compliments a fresh salad, and can be served with a meal.

Either way, it won’t last long – I guarantee it!

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Easy Garlic Parmesan Focaccia Bread

If I’ve said it once, I’ve said it a hundred times; I love simplicity.  And I feel strongly that way about the food I eat too.  That’s why this focaccia bread recipe is one of my new favorites.  It’s simple to make and tastes delicious, and it takes less than an hour to throw together – and bake!

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I really wish I could take the credit for this focaccia bread recipe but I can’t.  I found this recipe at the blog Crunchy Creamy Sweet.  There are only two things that I changed when I made this recipe.  The first, I added one clove of crushed garlic to the butter, parmesan, and Italian seasoning mixture.  And the second, I made my focaccia bread in a pie plate (not a cast iron skillet) since I was transporting my bread to a dinner we were invited to.  

I don’t want to steal Anna’s thunder where this recipe is concerned so I’m sending you directly to her site to get the recipe.  Trust me, you’ll be glad that I did.  If you are anything like me, you won’t be able to stop browsing all of her other mouth watering recipes either.

Just a few remarks about this recipe.  The dough was nice and tender making the bread light and airy –  a very good thing in my book.  This recipe is also very adaptable.  I was thinking the next batch I make might be a Southwestern version served with a dollop of barbequed pulled pork and fresh slaw on top.  What do you think?

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