Focaccia (Using Bread Machine for the Dough)

"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."
 
Download
photo by Cathy J. photo by Cathy J.
photo by Cathy J.
photo by ratherbebaking photo by ratherbebaking
photo by Cathy J. photo by Cathy J.
photo by Wolfielovestocook13 photo by Wolfielovestocook13
photo by Wolfielovestocook13 photo by Wolfielovestocook13
Ready In:
15mins
Ingredients:
8
Yields:
1 loaf of Italian Flat Bread
Serves:
4
Advertisement

ingredients

Advertisement

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!
Advertisement

Reviews

  1. this absolutely does not work in my bread maker.....follow the instructions given by the manufacturer for the order of ingredients, not the author! I ended up with a liquid on top and unmixed flour at the bottom. I have now combined it with a wooden spoon and trying again!
     
  2. 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.
     
  3. EXCELLENT. I used this to make my "big sandwich" and it was perfect, nice and thick, easy to slice in half. I did have to use about 4 cups of flour.
     
  4. 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
     
  5. 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!
     
Advertisement

Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes