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PDQ Focaccia

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(Recipe ID: 222)

Serves 4-6 ; Yields One 12" round

Preparation time: 90 minutes; Cook time: 15 to 18 minutes

Source: Chef Joseph Lowery

Easy Italian flat bread made faster using RapidRise yeast.


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  • 2 1/4 cups White flour
  • 2 teaspoons Sugar
  • 1 package RapidRise yeast
  • 3/8 cup Extra Virgin Olive Oil *
  • 1/2 cup Very warm water
  • 2 teaspoons Salt *
  • 2 tablespoons Rosemary
  • 1 teaspoon Coarse salt *
  • 1 Egg white slightly beaten
  • cornmeal for dusting stone or baking sheet


  1. Combine yeast, sugar, and flour.
  2. Make a well in the center and add olive oil and water.
  3. Stir to mix a bit and then add the 2 teaspoons of salt.
  4. Knead and shape into a ball.  Place ball into an oiled bowl and cover.  Allow to rise 1 hour.
  5. Thirty minutes before you are ready to bake your foaccia, heat the oven to 400 degrees and heat a baking stone or baking sheet on which to bake the bread.
  6. To prepare the bread for the oven, turn the dough into a lightly floured surface.
  7. Knead for a moment and then shape into a large round flat loaf about 1/4" thick.
  8. Place focaccia on a flat pan or pizza paddle that has been liberally sprinkled with corn meal.
  9. Poke a few shallow holes into the surface with your fingers and allow the bread to rise 15-20 minutes.
  10. Lower the oven temperature to 350 and slide the focaccia onto the heated stone.
  11. Bake for about 12 minutes.
  12. Remove from oven, brush with the egg white and then sprinkle the top with the coarse sea salt and rosemary.
  13. Return to the oven for another 5 or so minutes or until you are sure it is done.
  14. The time will vary according to the thickness of the dough.

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