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recipe card
June 07, 2002

breads
Bread-Machine Focaccia

This recipe is from a book called "Bread Machine Baking" by Jennie Shapter. I found it on the bargain table at Barnes & Noble.

THE BREAD:
1 cup water
1 Tablespoon olive oil
3 cups unbleached white bread flour
1/2 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon yeast
1 Tablespoon red onion, finely chopped
1 Tablespoon finely chopped fresh herb(s) of your choice (I used rosemary, but the original recipe uses sage)

THE TOPPING:
Extra-virgin olive oil
1/2 red onion, thinly sliced
Fresh herb(s) of your choice (I used a couple of tablespoons of chopped fresh rosemary)
Kosher salt, or coarse sea salt, to taste
Freshly ground black pepper, to taste

METHOD:
Place the first six bread ingredients into the pan of the machine in the order listed. However, if the manufacturer of your machine says to put the yeast in first, just put them in reverse order. Set the machine to the *dough* or *pizza dough* cycle, and press start.

When the cycle is done, remove the dough from the pan and place it on a lightly floured surface. You might want to flour your hands a little, too...this dough is a bit sticky. Punch it down and flatten it, then sprinkle the 1 Tablespoon each of onion and herb. Knead gently to incorporate this into the dough. Then form it into a ball, flatten, and roll out until you have a 10-inch or so circle. Place this on a pizza pan, or any other appropriately-sized pan, which has first been brushed with a small amount of olive oil. Cover with a piece of oiled plastic wrap, and let rise in a warm place for about half an hour or so. This is supposed to be a flat bread, so it won't rise a lot.

Preheat the oven to 400 degrees F.

Uncover the dough and, using your fingers, poke little *dimples* all over the surface. Cover it again and let rise until it is doubled in bulk. The original recipe says that this should take 10-15 minutes, but I had to give it nearly an hour. In any case, keep an eye on it, as you don't want it to over-rise.

After the dough has risen, brush it with some of the extra-virgin olive oil, and sprinkle the remaining topping ingredients over. Bake for about 20-25 minutes.

To serve, use a pizza wheel to slice it into wedges. This should be served warm, alongside your favorite pasta dish, and accompanied by small bowls of good olive oil for dipping!

Click here to see what it's supposed to look like! (this will load into a separate browser window!)

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