Bread Machine Stuffed Rosemary Focaccia Recipes

ROSEMARY FOCACCIA

Steps:

• In a large skillet, heat 1/4 cup oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and 1 tablespoon rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Preheat oven to 375°., Brush with remaining 1 tablespoons oil. Sprinkle with coarse salt and remaining 1 tablespoon rosemary. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks. Serve warm.

EASY ROSEMARY FOCACCIA

Steps:

• Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
• Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
• Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
• Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
• Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

SUPER EASY ROSEMARY BREAD MACHINE BREAD

Steps:

• Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

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 STUFFED ROSEMARY FOCACCIA

Steps:

• Place all the ingredients in the machine in the order according to the manufacturer's instructions and program for "manual" or "dough", and press "start". Add just enough extra water, if necessary, to make a soft, slightly tacky dough. At the end of the final knead, remove the dough from the machine to a lightly floured work space.
• Knead the dough several times, adding just enough flour to keep it from sticking to the surface.
• Cover it with a clean cloth while you prepare the filling.
• TO FINISH THE FOCACCIA.
• Spray a 9- or 10-inch springform pan with nonstick vegetable spray or coat it lightly with vegetable oil.
• Cut the dough in half and stretch or roll one half in a circle large enough to fit the 9- or 10-inch bottom of the springform pan, and place it in the bottom of the prepared pan.
• Sprinkle the tomatoes, the olives, and pinches of the cream cheese (or crumbles of the goat cheese) over the dough, leaving a 1-inch border of dough around the circumference. Moisten the outer edge of the dough with water.
• Roll the remaining dough out to the same size as the first one and place it over the filling. Pinch the edges of the two doughs together to seal.
• Using the tip of a knife, carve three 1/2-inch vent strips in the top layer of dough.
• Cover the pan with plastic wrap and set it in warm place to rise for 30 minutes, or until doubled in bulk.
• Preheat the oven to 475°F with the rack positioned in the middle of the oven.
• Before placing the pan in the oven, using your fingertips, make indentations in the top of the dough. Drizzle on the tomato oil and sprinkle with the salt.
• Bake for 20 to 25 minutes, or until the top is golden brown.
• Release the springform sides and allow the focaccia to cool for 10 minutes before cutting.
• Serve hot or at room temperature.

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.

THE BEST ROSEMARY FOCACCIA BREAD

Steps:

• Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
• In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
• Mix thoroughly with a wooden spoon and then your hands.
• Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
• Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
• Punch down and place on an oiled baking sheet, forming into an oval or circle.
• Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
• Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
• Serve warm or at room temperature.
• Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
• Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
• Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.

GARLIC ROSEMARY FOCACCIA FOR THE BREAD MACHINE

Steps:

• Crush two of the garlic cloves and place it in your breadmachine pan along with the flours, milk, salt, water, 3 tbsp.
• Olive oil, honey, and yeast (according to your machine's instructions, some call for liquid ingredients first, other call for dry first) Place the bread pan inside the machine and close the lid.
• (I add some of the basil and rosemary at this point as well) Program bread maker for the whole wheat dough mode Turn dough onto floured surface (it is quite sticky, don't add more flour) Divide dough into two pieces and cover and let rest 10 minutes+.
• Crush the remaining garlic.
• In a small bowl combine garlic with herbs and remaining 1/4 cup oil.
• Add salt if desired.
• Oil two round cake pans.
• Place in dough.
• Brush dough with garlic oil.
• Bake in bottom third of preheated 400 oven for 18-24 minutes.
• Until golden brown.

FOCACCIA (BREAD MACHINE)

Steps:

• Place the ingredients into the pan in the order recommended by your bread machine.
• Program the machine for "dough cycle".
• Check dough about 10 minutes before the end of the 2nd kneading cycle.
• It should be a smooth, sticky ball.
• Adjust if needed with more flour or water.
• When the machine has completed its cycle, transfer the dough to a lightly floured work surface.
• Roll or pat it into a large rectangle, about 17x12 inches.
• Transfer the dough onto a large, lightly greased cookie sheet.
• Let it rest 10 minutes then pat it back to its original shape if it has shrunk.
• Cover with a towel and let rise for about forty minutes or till puffy.
• Sprinkle the salt & herbs over the bread.
• Press into the dough at intervals with your fingers& sprinkle with the olive oil.
• Bake the focaccia in a preheated 425°F oven for 15 minutes or until the crust is golden brown.
• Remove from the oven & cool on a wire rack.

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

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!