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Dietary: Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

Bring this italian bread to your home with the help of Hodgson Mill Active Dry Yeast and All Purpose White Flour. 

Prep: 15 min
Total Time: 1 h 35 min
Yield: 8 pieces


  • 6 Tbsp extra-virgin olive oil
  • 1 pkg Hodgson Mill Active Dry Yeast
  • 1/2 cup water, warm
  • 2 1/2 to 3 cups Hodgson Mill All Purpose White Flour
  • 1/4 cup water, warm
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup basil, fresh coarsely chopped
  • 1 tsp salt
  • 3 tomatoes
  • 2 garlic cloves, sliced
  • 1/2 cup basil, fresh leaves
  • salt, to taste
  • pepper, freshly ground
  • 1/4 cup Parmesan cheese, freshly ground


  • Pour 1 tablespoon olive oil into a large bowl. Set aside. Blend yeast with the warm water and gradually add 1 1/4 cups flour. Knead lightly until dough is smooth and elastic, about 5 minutes. Put in oiled bowl and turn to coat thoroughly. Cover and allow to stand in a warm, draft-free place until doubled in bulk, about 1 hour.
  • Knead down dough and add 1/4 cup warm water, 3 tablespoons olive oil. Parmesan cheese, remaining flour, basil, and salt. Mix well, then knead dough to a smooth, elastic consistency, adding more flour if necessary.
  • Preheat oven to 400°F. Spray 1 large or 2 small pizza pans with nonstick cooking spray. Roll dough to fit pan. Brush with olive oil. Bake for 20 to 25 minutes until Focaccia is brown and crisp.
  • Meanwhile, place tomatoes, remaining olive oil, garlic, and basil in a blender cup. Pulse several times to make a chunky sauce. Salt and pepper to taste. Spoon onto Focaccia crust, top with cheese, and bake until cheese melts, approximately 5 minutes.