Prep 15 mins
Cook 2 hrs 45 mins
My family loves this bread & it is so easy to make. I serve it with Italian food. It is adapted from a recipe in Pizza, Focaccia, Flat, & Filled Breads From your Bread Machine. You may substitute herbs in the topping, or use fresh. The original recipe calls for a roasted vegetable topping, but I am going to post that as a separate recipe because the bread alone is great. (Cooking time includes rising times & will vary with your bread machine cycle).
For the dough
- 2 teaspoons yeast
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon sugar
- 1 1⁄2 teaspoons salt
- 1 cup lukewarm water
- 1⁄3 cup olive oil
- 1 teaspoon dried basil
- 1⁄4 teaspoon coarse salt
- 1 tablespoon olive oil
- 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.
This makes a DELICIOUS bread and the only reason I'm not giving 5 stars is because I had a problem with the amount of flour given. First of all, my bread machine only kneads once during the dough only setting (which I only discovered preparing this recipe) so I was unable to follow the instruction in step 3. When I took the dough out of the machine when it was finished, what I had was a very liquid slurry; to be fair, you do instruct to add more flour if necessary, but I estimate I added about 3/4 to 1 cup more to make it workable. At this point I despaired that it would ever rise, but after about 1 1/2 hours, it did (and did even more during the baking). So the only problem, I think, was the amount of flour given in the ingredients list (I've since done some looking at other focaccia recipes and discovered that for the amount of water given in this recipe, 1 cup, they generally call for 3 to 3 1/2 cups flour, and only a couple TBS of oil). I'm certainly not going to suggest that anyone add more flour in at the beginning because I haven't tried that yet, and I DO NOT want to put anyone off trying this because it is VERY TASTY and makes lovely bread; I'm just saying be prepared to add in quite a bit more flour, and don't panic :) Thanks for posting, Judy!
I've been on a Judy from Hawaii roll lately, and am glad I found this recipe! I don't have a bread machine so mixed the dough up in my Kenwood and finished the kneading off by hand. I used fresh basil and some dried za'atar for the topping. The dough didn't shrink too much and behaved very nicely. I'm going to try this again, once with roasted red peppers and another time with onions. Can't wait! Shaloha Judy!