Prep3 hrs 40 mins
This is a light, delicate bread, topped with caramelized onions and cheese. Cubed ham makes a tasty addition. The dough for the bread is made in the ABM. Note: My ABM is older and takes 2 1/2 hours for the dough cycle and is included in the preparation time.
- 2 teaspoons bread machine yeast
- 3 1⁄4 cups flour
- 2 1⁄2 teaspoons gluten flour
- 1 1⁄3 teaspoons salt
- 1 1⁄3 tablespoons sugar
- 1 1⁄3 cups water (luke warm)
- 2 tablespoons melted butter
- 2 medium onions (cut into rings)
- 3⁄4 cup cubed ham
- 2 cups grated cheese
- 1 teaspoon italian seasoning
- fresh coarse ground black pepper
- Place the ingredients into your ABM in the order specified for your machine. Set it on the dough cycle.
- When the dough cycle has beeped, LEAVE the dough in the machine for another 30 minutes. It will continue to rise again.
- Preheat your oven to 190°C Grease a 9 1/2 x 13 1/2 x 1/2 inch pan with some cooking spray or a little olive oil.
- Tip out your dough onto a lightly floured work area and roll into a rectangle to fit baking pan. You will hear all the air bubbles popping as you roll.
- Once the air bubbles are gone, place in pan, patting it into the corners.
- Leave to rise for 15-20 minutes. While dough is rising prepare topping.
- Melt butter in a large skillet and sauté the onion rings on medium heat until golden and caramelized, about 6-8 minutes. Set aside to cool slightly. Have your ham cubed and cheese grated and set aside. Now back to the dough.
- Make indentations with forefinger approximately 1 inch apart all over dough.
- Place caramelized onions evenly over dough. Scatter the ham over, and then sprinkle the cheese on top. Sprinkle with Italian seasoning and coarsely ground black pepper.
- Bake at 190 degrees C for 15-18 minutes.
This was great. I cut it in half because of the size of my bread maker. It made enough for 4 for a dinner with a salad. I used co-jack cheese, because that's what I had around. Thanks for a great recipe!
This was really delicious! I added the Italian seasoning to the dry ingredients instead of sprinkling it over the top and also did a blend of crumbled bleu cheese and fontina. It was fabulous! The addition of the gluten flour gave the dough more elasticity which made the foccacia chewier instead of "bready". Thank you for sharing!
I made the dough in my kitchen Aid rather than a bread machine and it worked out great. The recipe did not state type of cheese so I used 1/2 mozarella and 1/2 parmesean cheese; did not add ham. By the time the crust was done the cheese was over done. Next time think I'll bake a little before adding the cheese. May even add a little parm. cheese to the dough. Would also like a little more spice -- maybe garlic and more spice. Thanks for sharing Liz.