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ciao bella italian herb focaccia

(1 rating)
CiaoBella avatar
Recipe by
Anna Sciancalepore Antoniello
@CiaoBella
Benton, PA

This recipe is the closest to my Mom's hand kneaded focaccia she makes every Friday. It even got my Dad's approval! The best thing about this recipe is it's made in one bowl and no kneading. I can't take full credit as it is a Fleischmann's yeast recipe, but I added the tomatoes. It keeps the bread moist, especially when reheating. Of course you could experiment with other toppings as well like, onions, peppers and sliced tomatoes. Just slice them as thin as possible to cook evenly when baking. Just remember no mozzarella cheese is traditional to focaccia. I have served this as a finger food at parties and as an accompaniment to Sunday pasta dinner's to soak up any extra sauce on your plate. Enjoy!

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 35 Min

Ingredients For ciao bella italian herb focaccia

  • 1 can
    (15 oz) diced tomatoes, no salt added
  • 3 1/4 c
    flour
  • 1
    yeast, rapid rise
  • 1 Tbsp
    sugar
  • 1 tsp
    salt
  • 1/4 c
    olive oil, divided
  • 1 2/3 c
    water,warmed to 120-130 degrees
  • 2 Tbsp
    parmesan cheese
  • 1 Tbsp
    italian seasoning

How To Make ciao bella italian herb focaccia

  • 1
    In a fine sieve drain tomatoes. When most of the juices have drained mash tomatoes with a fork; set aside.
  • 2
    In a large bowl mix flour,yeast,sugar and salt. Add 2 tablespoons of oil and water. Stir until well mixed. Spread into a greased 9" X 13" baking dish. Cover and let rise for 30 minutes.
  • 3
    Poke holes with a wooden spoon end. Spread tomatoes over dough. Sprinkle with parmesan cheese and Italian seasoning. Drizzle remaining 2 tablespoons of oil over top. Cover and let rise an additional 15 minutes while preheating oven to 375 degrees.
  • 4
    Bake 35 minutes until golden brown. Cool slightly and cut into squares; serve warm or room temp. Enjoy!
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