Focaccia (Using Bread Machine for the Dough)

Focaccia (Using Bread Machine for the Dough)

  • Prep Time: 0 mins
  • Total Time: 15 mins
  • Serves: 4,Yield: 1loaf of Italian Flat Bread

    • About This Recipe

    “This bread is SO appealing and very versatile too! We often have it in the summertime quartered and sliced horizontally and filled with barbecued chicken thighs, lettuce, sliced red onions, tomatoes and avocado and some Paul Newman’s Own Ranch Dressing! Simply divine!! The preparation time I have given does not include the time it takes for the Bread Machine to make the dough or the time it takes for the dough to rise.”

    Ingredients

  • 2teaspoonsdried yeast
  • 3cupsbread flour
  • 1teaspoonsalt
  • 1tablespoonsugar
  • 1teaspoonrosemary( dried)
  • 1teaspoonoregano( dried)
  • 1tablespoonoil
  • 1 1/2 cupswater

    • 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!

    • Reviews

  • “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!”

  • “I made this recipe and loved how it came out. The dough was perfect especially compared to other focaccia dough recipes that I’ve tried. While the kneading for ten minutes seemed to be a little hard i found it to really help spread the flavors and make the bread amazing. I made this at the maternity home where i live and all the girls and even the staff are begging me to make more. This is theperfect rrecipe”

  • “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?
    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 wish I would have read all the reviews beforehand and increased the flour because it came out of the bread machine as a sloppy gloppy mess.I had to add an additional 2 cups of flour before I could begin kneading :(I’m fairly experienced with making bread in general, never had a dough like that before.”

  • “Really good focaccia bread! I just sprinkled the top with salt and rosemary, didn’t have paremsan and wanted to make it now.Definately a keeper, can’t wait to make it again, yum.”

  • “EXCELLENT!!!! Crispy on the outside, light and airy on the inside, the flavor is incredible. I brushed the dough with 2 Tablespoons of olive oil, sprinkled on top with 1 teaspoon Kosher salt, 2 teaspoons of oregano and 2 teaspoons of rosemarry. Oh, I made it by hand and used regular AP flour since I didn’t have bread flour. Wish I could give it 10 Stars!!! Thank you for sharing this recipe.”

  • “I used half the dough to make Recipe #47149 and the other half I made into a small round loaf. This was a great recipe and I will make it again! *update* I used this recipe to make 3 small loaves and then added them to family sized servings of Recipe #239966 to give as Christmas presents.”

  • “Amazing! I topped mine with the olive oil/pesto mix with parmesan and a black olive bruschetta mixfrom a jar. I will definitely make this again. I only used 3 cups of flour because I didn’t read the reviews beforehand. It turned out fine although the dough was very sticky and a little runny in the beginning.”

  • “Great recipe, and so easy to prepare! Thanks for sharing :)”

  • “Fantastic recipe!!!!I halved this recipe and it worked just fine.This flat bread has a great crunchy outside and softer-doughy inside. My bread machine’s dough cycle ends with some rising time, but I took the dough out, shaped it and then baked it. My total bake time was a bit longer than 40 minutes, but I think that’s because I was baking it in a steam oven. I also sprinkled the loaf with some parmesan cheese. Thanks!”

  • “Absolutely wonderful!We didn’t have rosemary so we used a mix meant for dipping in oil and it was great.We will make this often. thanks so much for posting.”

  • “This was so great!I am no baker by any stretch of the imagination, but I bought a bread machine a while ago and have used it only a few times.I was in the mood to cook something and focaccia bread came to mind.I was thinking there was no way I could pull this off, but I followed your instructins carefully and was amazed that I actually made bread that good! I will definately make this again.We took it to the beach and warmed it on the grill with some mozzerella on top! Eveyone loved it!!Thank you, thank you, thank you!”

  • “This is really good bread.I used 1 T fresh rosemary in place of dried and added 1 t garlic powder.Topped with salt and more rosemary before baking.People can’t believe it’s homemade.”

  • “I followed the recipe (except for subbing 1 c whole wheat flour for 1 c of the bread flour) and it turned out perfectly and great with a bowl of veggie beef soup for dinner tonight.I didn’t put anything on the top except for olive oil and salt.I will definitely be making this again!Thanks!”

  • “Excellent recipe.I used 3 1/2 cups bread flour and2 1/4 tsp yeast (1 packet).I put it all in the bread machine and let it do all of the work.When the dough was ready to bake, I sprinked it with coursely ground salt, pepper and parmesan cheese. I baked it at 425 F for 10 minutes.Perfect!We had hamburgers last night using grilled focaccia slathered with pesto mayonaise, Fresh Moz Cheese, ground sirloin and fresh tomato slices.We were in heaven!Thanks for posting this delicious and easy recipe. “

  • “This foccacia was so simple to make, and the bread came out so springy. Crusty outside, and soft inside. Forgot to salt mine before baking, won’t make the same mistake again next time. Very tasty. Thank you for posting.”

  • “This was just amazing! I added sliced olives and ate some feta cheese with it! Amazing! “

  • “I made this bread twice according to the instructions and it came out perfectly both times. It is absolutely delicious! I topped mine with garlic, coarse salt, extra virgin olive oil,fresh grated parmesan cheese, and fresh rosemary. It is very versatile, though – you can top it with as much (or as little) as you like. I look forward to using it with my panini press for rustic grilled sandwiches, too. “

  • “This bread is excellent. I used one half for panini sandwiches.The next day I topped it with mozzarella and heated it. I then cut it into sticks about 1” thick for our teenage sons.They dipped it into a cupfull of spaghetti sauce.Our eldest said “Mom, You have to make this the next time a bunch of my friends come over””

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