Baked Bread Machine Focaccia With The Works Recipes

BREAD MACHINE FOCACCIA BREAD

Steps:

• Add all bread ingredients to the bread machine in the order listed. For non-Cuisinart machines, follow the instructions for order of ingredients in your manual. Set to dough cycle.
• When cycle completes, remove the dough to a floured surface and punch down. Cover and let rest for 10 minutes.
• Roll the dough into a 12 by 8 inch oval or 9 by 9 circle. Move to a warm place, cover and let rise until doubled in size, about 40 minutes.
• Grease a pan generously with olive oil and sprinkle with cornmeal. Preheat the oven to 450° F.
• With oiled fingertips, press holes into the dough about 1 inch apart and 1/2 inch deep. Spread the 2 tbsp of olive oil on top of the dough and sprinkle with the salt, herbs, and cheese.
• Bake for 20-25 minutes, until golden brown. Transfer to a cooling rack for at least 15 minutes before slicing.

BREAD MACHINE FOCACCIA

Steps:

• Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
• Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
• Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
• Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.

BAKED " BREAD MACHINE" FOCACCIA WITH THE WORKS

Steps:

• Dough: Put the 1 1/2 cup water in the bread machine.
• Add the other ingredients in this order: sugar, salt, oil, flour, yeast, garlic powder, onion powder, oregano and black pepper.
• Place bread machine on dough setting and start.
• Note the amount of time your bread machine will take and set another timer for this amount (or do it manually, I use the timer on my microwave for for this).
• As soon as the dough forms a ball (several minutes) add the 3 tbsp lukewarm water.
• This amount of flour is more than most bread machines can handle, so check every 10 minutes when it is not actively mixing.
• If it's getting too high, just stop the dough cycle and restart it (this is why the other timer is needed).
• At the end of the time (on my machine it is 130 minutes) turn off the bread machine and remove the dough.
• Grease a large pizza pan (or a large rectangular cookie sheet with sides, or 2 small pizza pans) and turn the dough out on it (I usually put a bit of oil or cooking spray on my hands so It doesn't stick to me).
• Spread the dough evenly on the pan, making it higher on the edges of the pan for a crust.
• Cover with plastic wrap and let rise until double.
• About 15-20 minutes.
• Toppings: Brush the dough with olive oil and sprinkle with oregano and garlic powder.
• Add as many optional toppings as you wish (invent some if you wish).
• Sprinkle with parmesan.
• Bake until golden about 15-20 minutes at 350°F.

FOCACCIA (USING BREAD MACHINE FOR THE DOUGH)

Steps:

• 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!