About this recipe:This is a spin on authentic foccacia but it's a great bread to serve with soups or stews. It is seasoned with garlic and dried herbs, then topped with grated Parmesan and mozzarella before baking. Leftovers make great croutons! You can also use it as a pizza base.
345g plain flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon dried active yeast
1 teaspoon garlic granules
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
225g grated mozzarella cheese
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Method Prep:20min › Cook:15min › Ready in:35min
In a large bowl, stir together flour, salt, sugar, yeast, garlic, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface; knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a clean, damp drying cloth; let rise in a warm place for 20 minutes.
Preheat oven to 220 C / Gas 8. Punch dough down; place on greased baking tray. Pat into a 1cm thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.