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Easy Cheesy Focaccia

Course 14:0
Cuisine n/a
Author EF, NF, V

Ingredients

For Bread

  • 2 tbsp. organic cornmeal
  • 2-1/2 c. whole wheat, spelt, or all-purpose flour
  • 1 tsp. Real Salt
  • 1 tsp. coconut sugar or white sugar
  • 1 tsbp. quick-rise yeast
  • 1 c. warm water
  • 1 tbsp. extra virgin olive oil

For Topping

  • 1/2 c. Italian salad dressing (I prefer homemade)
  • 1/2 tsp. Real Salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried thyme
  • 3-4 c. cheddar cheese, shredded
  • 2 tbsp. shredded Parmesan cheese
  • toppings and garnishes (ideas: one can diced green chiles, sliced olives, julienned bell peppers, sliced jalapenos, dried parsley flakes, diced onion, bacon pieces)

Instructions

  • Grease a 12-inch pizza pan; sprinkle with cornmeal. Roll and tap the pan around to evenly spread the cornmeal. Tap off any extra. Set aside.
  • In a mixing bowl with the kneading hook attached, combine flour, salt, sugar, and yeast. Gradually add water and oil. Knead for 2 minutes.
  • Place in a greased bowl, turning once to grease all sides.
  • Cover with plastic wrap or a towel and let rise for 20 minutes or until doubled. You know the dough has risen enough when two fingers inserted in the middle fail to spring back.
  • Punch dough down.
  • On a floured surface, roll out the dough to about the size of the pizza pan. Transfer dough onto the pan, flattening it evenly.
  • Poke dough with a fork to evade air bubbles and to absorb the salad dressing.
  • Brush the Italian salad dressing over the surface of the dough.
  • In a small bowl, combine salt, garlic powder, pepper, and thyme.
  • Sprinkle the spices evenly over the dressing. Sprinkle the shredded cheeses evenly. Add toppings and garnishes.
  • Bake in a 450° Fahrenheit oven for 15 to 20 minutes or until edges are golden brown and cheese is melted.
  • Cut into 16 wedges using a pizza cutter. Serve warm or at room temperature.