Parmesan Focaccia Bread

Recipesfull introduces to you: Italian Recipes. (Parmesan Focaccia Bread). A delicious savory round loaf, with parmesan and olive oil.

Brief

Servings: 30

Yield: 1 round loaf

Parmesan Focaccia Bread

Ingredients

1 ⅓ cups warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

1 teaspoon salt

4 ¼ cups bread flour

1 teaspoon lecithin

3 teaspoons bread machine yeast

4 teaspoons olive oil

4 teaspoons dried oregano

⅓ cup olive oil

⅓ cup grated Parmesan cheese

Exquisite Yeastless Focaccia

World Cuisine

Directions

Step 1

Place ingredients (except 1/3 cup olive oil and Parmesan cheese) in the bread machine in the order suggested by the manufacturer. Select Dough setting and Start.

Step 2

When the dough has risen once in the breadmaker transfer it into an oiled 8-inch round baking tin. Allow to rise until doubled in bulk.

Step 3

Poke it all over with your finger right to the bottom of the tin. Allow to rest for another 5 to 10 minutes.

Step 4

Pour 1/3 cup olive oil over the top of the loaf and sprinkle with Parmesan cheese.

Step 5

Bake at 400 degrees F (205 degrees C) in center of oven for approximately 20 minutes until golden.

Nutritional Information

Parmesan Focaccia Bread

Servings Per Recipe:30

Calories: 95.5

% Daily Value *

Protein: 2.6g 5%

Carbohydrates: 12.8g 4%

Dietary Fiber: 0.6g 2%

Sugars: 0.2g

Fat: 3.8g 6%

Saturated Fat: 0.6g 3%

Cholesterol: 0.8mg

Vitamin A Iu: 18.1IU

Niacin Equivalents: 2mg 15%

Vitamin C: 0.1mg

Folate: 41.1mcg 10%

Calcium: 16.2mg 2%

Iron: 0.9mg 5%

Magnesium: 5.6mg 2%

Potassium: 29.6mg 1%

Sodium: 92.1mg 4%

Thiamin: 0.1mg 14%

Calories From Fat: 33.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.