Description
This No-Knead Parmesan Foccacia Bread is flavored with herbs, Parmesan, and mozzarella cheeses.
Ingredients
- 2 Tablespoons Plus 1 Teaspoon Olive Oil, Divided Use, Plus Additional For Drizzling
- 3 cups All-purpose Flour
- 1 Tablespoon Active Dry Yeast
- 1-¼ cup Warm Water
- 1 teaspoon Salt
- 1-¼ teaspoon Italian Seasoning
- 1-¼ teaspoon Dried Oregano
- 1-¼ teaspoon Dried Basil
- ¼ cups Shredded Parmesan Cheese
- 3 Tablespoons Shredded Mozzarella Cheese
- 2 Tablespoons Plus 1 Teaspoon Olive Oil, Divided Use, Plus Additional For Drizzling
- 3 cups All-purpose Flour
- 1 Tablespoon Active Dry Yeast
- 1-¼ cup Warm Water
- 1 teaspoon Salt
- 1-¼ teaspoon Italian Seasoning
- 1-¼ teaspoon Dried Oregano
- 1-¼ teaspoon Dried Basil
- ¼ cups Shredded Parmesan Cheese
- 3 Tablespoons Shredded Mozzarella Cheese
Preparation
Lightly spray an 8×8 square pan with cooking spray. Then drizzle about 1 teaspoon of olive oil into pan and spread to coat the entire bottom.
In a large bowl, combine the flour, yeast, warm water, salt, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 teaspoon dried oregano, and 1 teaspoon dried basil. With an electric mixer, beat until thoroughly combined.
Pour batter into prepared pan, cover with plastic wrap, and let it rise at room temperature for about one hour.
While dough is rising, preheat oven to 375 F.
Remove plastic wrap from pan and poke holes all over top of dough with your finger. Lightly drizzle a bit of olive oil over the top, ensuring that the oil seeps into holes. Sprinkle the rest of the seasonings over the bread, followed by the Parmesan and mozzarella cheeses.
Place bread into oven and bake for 25-30 minutes, or until golden brown. Remove from oven and let it cool slightly. Then move to a wire rack to cool completely. Enjoy!
Notes:
1. Adapted from King Arthur Flour.
2. Bread will keep covered for about five days.
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