Community Pick
Focaccia (Using Bread Machine for the Dough)
photo by Cathy J.
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
1 loaf of Italian Flat Bread
- Serves:
- 4
ingredients
- 2 teaspoons dried yeast
- 3 cups bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon rosemary (dried)
- 1 teaspoon oregano (dried)
- 1 tablespoon oil
- 1 1⁄2 cups water
directions
- Place all of the above ingredients, accurately measured and in the order I have listed them, in the Bread Machine.
- Select the 'dough' cycle.
- When the cycle is complete, take the dough out of the Bread Machine, and proceed with the following steps: On a lightly floured surface, gently knead the dough for about 10 minutes.
- (you may need to add extra flour during this time) Place the 'Focaccia' dough in a well grease bowl, cover and leave to rise in a warm (and draught free) place for about 1/2 an hour.
- Then, knead the dough lightly (in the bowl) for about 1 minute.
- On a lightly floured surface, roll the dough into a rectangular shape (about 20 cm x 30 cm)
- Place on a well greased baking tray (or sponge roll tin) and leave to rise again, in a warm place, this time for about 1 hour (or until it has doubled in it's original size) Now pour and smooth over with your fingers, 1 tablespoon of olive oil.
- 'Poke' the dough with 2 fingers at intervals over the surface, and sprinkle liberally with rock salt or equal measurements of olive oil and Basil pesto mixed together with grated Parmesan or Romano cheese, top with chopped up sun-dried tomatoes and sliced black olives!
- YUM!
- Bake at 225°C for about 15 minutes or until golden brown!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a weird recipe. The dough is a runny mess. I had to add over a cup more flour. What's the point - why not correct the recipe with the correct amount of flour? Why knead it more after it comes out of the bread maker?<br/>I use a kiawe-wood-fired bread oven. Tasted good - like pizza dough with olive oil. Next time I'll just put olive oil and seasoning on my pizza dough.
-
I used two tbsp of olive oil instead of one, and for herbs threw in garlic and a bunch of fresh thyme and oregano from the garden. Before baking, added thinly sliced zucchini, tomato, garlic, and more garden herbs to the top. Delicious!! Note that the baking temperature is in Celsius, or you’ll be waiting way longer than 15 minutes for your focaccia to bake, like I did
-
I have made this recipe 3 times now and its been great every time. I make it into a large rectangle as i cut it in to squares and then cut those horizontally to make sandwiches. It is fantastic made with imported salami, sharp provolone and a drizzle of basalmic. If you want to go all out, heat it up open face style in the oven......great recipe! 5 STARS!
see 27 more reviews
RECIPE SUBMITTED BY
Karin...
Wellington
I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)!
Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine!
I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens.
I enjoy, among many past-times, art, gardening, water ski-ing, power walking,
and ofcourse...COOKING!!(and entertaining).
I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!!
If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.