Focaccia Bread From Bread Maker
By: Easy cook - Lak...
Published: Saturday, January 8, 2011 - 11:20am

Ingredients




1 cup warm water
1 tablespoon olive oil
1 tablespoon sugar
2 teaspoons dried oregano or basil
1 teaspoon salt
3 cups bread flour, unsifted
1 active dry yeast
Roasted garlic topping:
4 garlic cloves, peeled and thinly sliced
3/4 cup onion, coarsely chopped
2 tablespoons olive oil
2 tablespoons fresh basil, chopped
1/2 teaspoon cracked black peppercorns
Olive and rosemary topping:
2/3 cup onion, thinly sliced
1/2 cup olives (any type), pitted, slivered or just coarsely chopped
2 teaspoons tsp fresh rosemary, chopped, or ½ dry rosemary, crushed
Tomato and Parmesan topping:
1 large tomato, thinly sliced
1/4 cup Parmesan cheese, grated
2 tablespoons fresh basil, coarsely chopped
1/4 teaspoon salt

Preparation

1 Place the ingredients into the bread pan according to the manufacturer's directions for the bread maker. Set the PIZZA cycle and press START. 2 After about 5 minutes of kneading, check the consistency of the dough. If it is not in a smooth, round ball, open lid and with machine ON, add liquid, a tablespoon at the time if too dry, or add flour at the time if too wet. 3 Remove the dough promptly from the breadmaker at the end of the cycle. 4 Knead dough about 10 times on a lightly floured surface. 5 Roll dough or pat it with hands into the rectangle in a 35-40x25cm greased baking pan. 6 Poke fingertips all over top of dough to make small indentations. 7 Brush with olive oil, set aside. 8 Roasted garlic focaccia: 9 In a small skillet, saute garlic and onion in olive oil, over medium-low heat, until tender, stirring frequently. 10 Spread onion-garlic mixture over dough. 11 Sprinkle basil and peppercorns over dough. 12 Cover with a towel or plastic wrap and let rise in a warm place until doubled, 20-30 minutes. 13 Bake in an oven at 190-200˚C for 20-25 minutes, or until light golden brown. 14 Cut into 15 7cm squares and serve hot. 15 Olive and rosemary focaccia: 16 Sprinkle the dough with onion, olives and rosemary, gently press into dough. 17 Cover with a towel or plastic wrap and let rise in a warm place until doubled, 20-30 minutes. 18 Bake in an oven at 190-200˚C for 20-25 minutes, or until light golden brown. 19 Cut into 15 7cm squares and serve hot. 20 Tomato and Parmesan focaccia: 21 Arrange tomato slices evenly over dough. 22 Sprinkle with Parmesan cheese, basil and salt. 23 Cover with a towel or plastic wrap and let rise in a warm place until doubled, 20-30 minutes. 24 Bake in an oven at 190-200˚C for 20-25 minutes, or until light golden brown. 25 Cut into 15 7cm squares and serve hot.

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Easy focaccia from bread maker with different toppings