Saturday, September 28, 2013

Cheddar Cheese and Olive Focaccia

This bread is a wonderful way to extend a simple meal and the cheddar cheese used to top it makes it especially good to serve with a creamy tomato soup like the one featured here a few days ago. It really is very easy to do. If you are uncomfortable working with yeast, purchase a commercially available pizza dough and top it with the ingredients used in this recipe. Chances are no one will be the wiser and I certainly will never tell. I think those of you who try this recipe will be really pleased with the results. A cook's reputation is often made by the way things are combined at the table. A soup by itself may not garner praise, but when served with a lovely salad and a homemade bread, such as this Americanized focaccia, chances are you'll receive rave reviews. Here's the recipe.

Cheddar Cheese and Olive Focaccia Bread...from the kitchen of One Perfect Bite


2-3/4 cup all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2-1/4 teaspoons active dry yeast

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1 dash black pepper (ground)

1 tablespoon vegetable oil

1 cup warm water (105-115 degrees)

2 tablespoons olive oil

1/4 cup thinly sliced, sauteed red onion

1/4 cup thinly sliced, sauteed bell pepper

1/2 cup sliced black olives

2 tablespoons grated Parmesan cheese

1-1/2 cups shredded cheddar or Colby cheese


1) Mix yeast and water in a small bowl. Let sit until bubbles form, about 10 minutes. Set aside.

2) Meanwhile, combine flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl.

3) Add yeast mix and vegetable oil to dry ingredients and combine. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.

4) Lightly oil a large bowl, place dough in bowl, and turn to coat with oil. Cover with damp cloth and let rise in warm place 25 minutes.

5) Preheat oven to 425 degrees.

6) Punch dough down, place on greased baking sheet. Pat dough into 12 to 14-inch circle about 1/2 inch thick. Make indentations in dough about 1/2-inch apart, then prick dough with fork. Brush top with olive oil, then sprinkle with onions, bell pepper, olives, Parmesan and cheddar cheese. Bake for 13-15 minutes until golden brown. Serve warm. Yield: One 12 to 14-inch focaccia bread.

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You might also enjoy these recipes:

Rosemary Focaccia - Cookie Madness

Herb and Tomato Focaccia Bread - Meal 4 Moms

Whole Wheat Focaccia - Diethood

Roasted Garlic Focaccia Bread - Cooking with Michele

Roasted Sweet Pepper Focaccia - Cooking with Siri

Herb and Cheese Focaccia Bread - Plain Chicken

Herbed Fococcia Bread - Pantry Eats

Homemade Focaccia Bread with Figs and Goat Camembert - Local Lemons

Whole Wheat Olive Flatbread - One Perfect Bite

Onion Parmesan Focaccia Bread with Tomatoes - One Perfect Bite

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