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Focaccia Bread
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2 cups (500 mL) | all purpose flour, and some for dusting bread |
1 tbsp (15 mL) | baking powder |
1 tsp (5 mL) | salt |
2 tsp (10 mL) | dried oregano leaves |
6 | green onions |
3 tbsp (45 mL) | olive oil |
1 cup (250 mL) | cold soda water |
8 | baby tomatoes |
2 tbsp (30 mL) | olive oil |
Heat oven to 375F (190C). Lightly spray or oil a large baking pan and set aside. Combine flour, baking powder, salt, and oregano in a large bowl, using a whisk. Finley slice green onions and stir into flour mixture using a wooden spoon. Make a well in the middle of the mixture and pour in the olive oil and soda water. Mix until just combined. The dough will be sticky.
Turn dough onto prepared baking pan. Dust lightly with a pinch or two of flour to keep dough from sticking to your hands. Using your hands, press dough out into a rectangular shape, about ½ in (1 cm) thick. Cut each tomato into three round slices. Press tomato slices, evenly distributed, into the top of the flat bread.
Bake, in preheated oven for 20 to 25 minutes, or until the flatbread is just golden on top. Remove from oven and drizzle 2 tbsp (30 mL) olive oil over top. Allow bread to rest for 5 minutes before slicing. Serve warm or at room temperature.
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