I dug this oldie out from my restaurant days!
It’s loaded with herbs and topped with killer combination of bacon and cheese, so how could this ever be a bad thing?
Any homemade bread can be quite intimidating, but I assure you that this recipe couldn’t easier – in fact, I’d even say that it’s pretty foolproof.
This easy, cheesy focaccia is perfect for dipping in a little extra virgin olive oil or as a sandwich bread. However you decide to serve it, I promise it will be delicious.
2 3/4 cups all-purpose flour
1 tablespoon instant yeast
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried basil
1 cup warm water
3 tablespoons olive oil, divided use
2 cups (8 oz.) Sargento Colby-Jack Cheese
5 slices bacon, crisply cooked and crumbled
1. In a large bowl, stir together the flour, yeast, sugar, salt, pepper, garlic powder, oregano, rosemary and basil. Add in 2 tablespoons of olive oil and warm water.
2. When the dough comes together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
3. Oil a large bowl and place the dough into the bowl, turning it to coat with oil. Cover and let rest in a warm place for 20 minutes.
4. Preheat oven to 350° F. Grease large baking sheet. With flour-dusted hands, press dough into 14×12-inch flat oval on baking sheet.
5. Brush the top of the loaf with the remaining 1 tablespoon of olive oil. Sprinkle the top of the loaf with cheese and bacon.
6. Bake in preheated oven for 20-25 minutes or until golden brown. Serve warm or at room temperature.
Adapted from Sargento’s cheese focaccia recipe.