Prep 2 hrs
Cook 20 mins
This comes from a great cookbook I've had for awhile, "Bread Machine, how to cook and prepare the perfect loaf" by Jennifer Shapter. This was the best focaccia I've ever had, and I can't wait to make it again. It tastes great with some lightly salted & peppered olive oil. NOTE: I used dried sage, and it came out just fine. Preparation time is the time it takes in the bread machine, plus rising time, plus time for prepping.
For the Bread
- 1 cup water
- 1 tablespoon olive oil
- 3 cups unbleached white flour
- 1⁄2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon fast-rising active dry yeast
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped red onion
For the Topping
- 2 tablespoons olive oil
- 1⁄2 red onion, thinly sliced
- 5 fresh sage leaves
- 2 teaspoons coarse sea salt
- coarse ground pepper
- Pour the water and oil into the bread pan.
- Reverse the order in which you add the wet and dry ingredients if necessary.
- Sprinkle the flour over, ensuring that it covers the liquid.
- Add the salt and sugar in separate corners.
- Make a shallow indentation in the flour and add the yeast.
- Set the bread machine to the dough setting.
- If our machine has a choice of settings, use the basic or pizza dough setting.
- Press Start.
- Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
- When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
- Punch the dough down and flatten it slightly.
- Sprinkle over the sage and red onion and knead it gently to incorporate.
- Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
- Place in the prepared pan.
- Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
- Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
- Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
- Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
- Bake for 20-25 minutes, or until golden.
- Turn out onto a wire rack to cool slightly.
- Serve warm.
This is excellent focaccia and very easy to make. We are having it tonight with Paula G.'s Portuguese Kale Soup. Thanks for posting. I am moving it to my Tried and True file. (I live down the road from you in Plano. Welcome to Texas!)
I was looking for a recipe to use the fresh sage I'd picked at a local pick-your-own farm and this fit the bill nicely. It didn't rise as much as I expected it to, but maybe the yeast was a little old. I sprinkled some rosemary on the outside along with the other seasonings. It made delicious sandwiches with brie, roasted red peppers and carmelized onions.